Ingredients
Method
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Water 1.0 l
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Onion 1.0 x
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Dill sprigs 5.0 g
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Peppercorns, black 2.0 g
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Salmon fillets (each~200g), boned, skin on 10.0 x
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Sugar snap peas, trimmed 200.0 g
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Green beans, trimmed 200.0 g
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KNORR Intense Flavours Citrus Fresh, extra 10.0 ml
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Olive oil 100.0 ml
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Dijon mustard 10.0 g
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Baby cos lettuce, roughly torn 500.0 g
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Cherry tomatoes, halved 300.0 g
To Serve
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Baby bocconcini, broken into pieces 150.0 g
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Wholemeal bread, to serve
Preparation
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Method
- Place KNORR Intense Flavours Citrus Fresh, water, onion, dill sprigs and peppercorns in a pan. Add salmon and poach over low heat until just cooked through. Remove and cool. Flake into large pieces.
- Blanch sugar snaps and beans.
- Whisk together extra KNORR Intense Flavours Citrus Fresh with olive oil and mustard to make a dressing.
- Arrange cos, sugar snaps, beans and tomatoes on a plate. Top with flaked salmon and bocconcini. Pour over citrus Dijon dressing and serve.
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To Serve
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Remove skin from salmon and deep fry until crisp. Break into pieces and use as a garnish for the salad.
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