BCL - Hot Salmon Salad with Maille® Honey Dijon Mustard Popular Recipes

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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 greens
• 1 tablespoon white peppercorns
• For the dressing:
• 1 teaspoon Maille® Honey Dijon Mustard, or more to taste
• half of lemon, juiced and zested
• four tablespoons olive oil
• Sea salt

Instructions :

Prep :	Cook : 4M	Ready in :

• Gently poach salmon in lightly salted water. Drain and reserve. At the identical time, cook beans in gently salted boiling water until just smooth. Drain and reserve with salmon, preserving each warm. Lightly toast almonds in a dry non-stick pan and reserve.
• Peel skin from salmon, carefully flake flesh into massive portions and region in a bowl with arugula and cooked green beans. Grind peppercorns coarsely. Mix dressing elements together and pour over salad. Toss lightly. Transfer to serving bowls or plates. Top with toasted almonds and white pepper.

Notes :

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