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Hot Salmon Salad with Maille® Honey Dijon Mustard

"This easy arugula salad is tossed with a honey Dijon French dressing and poached salmon, green beans, and almonds. An elegant meal for lunch or dinner."

Ingredients :

• 1 (12 ounce) salmon fillet
• 1 cup green beans, tails trimmed
• 1/4 cup slivered almonds
• 1 cup arugula vegetables
• 1 tablespoon white peppercorns
• For the dressing:
• 1 teaspoon Maille® Honey Dijon Mustard, or more to taste
• 1/2 lemon, juiced and zested
• 4 tablespoons olive oil
• Sea salt

Instructions :

Prep :	Cook : 4M	Ready in :

• Gently poach salmon in gently salted water. Drain and reserve. At the same time, prepare dinner beans in gently salted boiling water till just gentle. Drain and reserve with salmon, maintaining both warm. Lightly toast almonds in a dry non-stick pan and reserve.
• Peel skin from salmon, carefully flake flesh into big portions and area in a bowl with arugula and cooked green beans. Grind peppercorns coarsely. Mix dressing elements together and pour over salad. Toss gently. Transfer to serving bowls or plates. Top with toasted almonds and white pepper.

Notes :

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