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Salmon with bean and cucumber salad
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1 tbsp essential Waitrose olive oil
1½ tsp essential Waitrose honey
1 lime, zest and juice
4 Select Farm salmon fillets
150g fine green beans, trimmed and halved
200g essential Waitrose frozen soya beans
½ essential Waitrose cucumber, sliced
1½ tbsp light soy sauce
1 small shallot, finely chopped
1. Preheat the oven to 200°C, gas mark 6. Combine the olive oil, 1 tsp honey and the lime zest; pour over the salmon and roast for 10 minutes.
2. Meanwhile, blanch the green beans and soya beans in boiling water for 3 minutes, then drain and refresh in cold water. Dry well and toss in a bowl with the cucumber.
3. Mix together the lime juice, soy sauce, shallot and the remaining honey and use to dress the bean and cucumber salad, spooning any extra dressing over the salmon. Serve immediately.
Typical values per serving:
This recipe was first published in June 2011.