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Salmon, cannellini bean and watercress salad
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2 tbsp extra virgin olive oil
1 lime, juice
2 poached salmon fillets
400g can cannellini beans, drained and rinsed
1 small handful chopped dill
2 tomatoes, diced
2 tsp hot horseradish sauce
1 lime, zest and juice
2 tbsp olive oil
120ml crème fraîche
1. Mix 1 tbsp olive oil with the lime juice, season and brush over the salmon; set aside. Toss the beans and watercress in a bowl with 1 tbsp olive oil and season.
2. To make the dressing, mix all the ingredients in a bowl and set aside.
3. Arrange the watercress and beans on plates. Flake the salmon and divide between the plates. Drizzle over the dressing and sprinkle with the dill to serve.
Typical values per serving:
This recipe was first published in May 2012.