PEPPER CRUSTED SALMON SALAD
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.
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