Recipes

Serves 4

 

 

400-500 gm salmon fillet, boned & skinned

freshly ground pepper

olive oil spray

12 green beans, topped & tailed

1 heaped tspn creamed horseradish

2-3 tbsp reduced fat sour cream

½ bunch chives, chopped

a good handful of wild rocket leaves

8 cherry tomatoes, quartered

8 pitted black olives, halved lengthways

 

 

Generously season salmon with pepper and cook on a lightly oiled ridged grill (or BBQ).

 

At the same time, blanch beans in plenty of boiling water until crisp-tender. Drain well.

 

To make dressing, mix together horseradish, sour cream and chives. Taste for seasoning.

 

When salmon is ready, cube and gently toss with rocket, tomatoes, olives, beans and a little oil spray.

 

To serve, mound salad on individual plates and sprinkle dressing over the top.