Warm Salmon, Avocado and Dill Salad

Recipe Categories : | Salad | Veg. Salad | Salmon | Avocado | Dressings | Spinach | Broad Beans | MAIN INDEX |

Preparation Time : 20 mins. Cooking Time : 10 mins. Serves : 4 to 6

Ingredients :

• 500g frozen broad beans
• 200g baby spinach leaves
• 2 (150g) trimmed sticks celery, sliced thinly
• 2 medium (500g) avocados, peeled, sliced
• 1½ cups (375ml) water
• 1½ cups (375ml) dry white wine
• 4 dill stalks
• 6 whole peppercorns
• 1 clove garlic, halved
• 3 (500g) skinless salmon fillets
  for Dill and Mustard Dressing :
• 1 clove garlic, crushed
• ½ cup (125ml) olive oil
• ¼ cup (60ml) white wine vinegar
• 2 tspn honey Dijon mustard
• 1 tspn finely chopped fresh dill
• salt and black pepper

Preparation and Cooking Instructions :

1. Boil, steam or microwave beans until just tender; drain, remove and discard the outer shells. Combine the beans, spinach, celery and avocado in a large bowl.
2. For Dill and Mustard dressing : Place the garlic, oil, vinegar, mustard and dill in a screwtop jar; shake well. Season to taste with salt and pepper.
3. Combine the water, stock, wine, dill, peppercorns and garlic in a shallow frying pan. Bring to a gentle simmer.
4. Add the salmon to the pan and simmer gently, uncovered, for about 5 minutes or until cooked as desired, turning the salmon over halfway through the cooking.
5. Drain the salmon from pan, transfer to a plate. Using 2 forks, flake the salmon into large pieces. Gently toss the salmon with the bean mixture and half of the Dill and Mustard Dressing.
6. Serve salad drizzled with remaining dressing.