Salmon & Bean Salad with Crème Fraîche & Mustard Dressing


April 26, 2013 by marksetchfield

SALMON_SALADServes 4, prep time 20 minutes

1 tsp olive oil
2 large salmon fillets
2 tsp Chinese five spice
3 oz broad beans, cooked
1 orange pepper
1 long sweet red pepper
1 bag of lamb’s lettuce
1/2 cucumber
Handful of coriander leaves
2 limes

For the dressing
6 tbsp crème fraîche
2 tsp English mustard
2 tsp dried dill

Heat some oil in a pan and gently fry the salmon fillets, sprinkle with five spice seasoning and keep turning so the fillets are evenly cooked. Meanwhile, peel the cooked broad beans and thinly slice the orange and red pepper. Using a vegetable peeler, peel off thin strips of cucumber. When the salmon is cooked, peel off the skin and break the fish into pieces. Arrange some of the lettuce on each plate and start to layer on the ingredients. Top with the chopped peppers. For the dressing, mix the crème fraîche with the English mustard and dried dill, and pour over the salads. Cut the limes in half and squeeze the lime juice over the salads and serve.


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