Salmon, Blueberry and Smoked Almond Salad

Bahan-bahan

• 2x 280g packs of Premium Huon Salmon portions, skin off
• 400g green beans, trimmed
• 2 cups rocket
• 1/2 cup basil leaves, torn
• 120g blueberries
• 1/2 cup smoked almonds, chopped
• 25ml white wine vinegar
• 1 small clove of garlic, chopped
• 1/2 tsp Dijon mustard
• 125ml olive oil
• 1 tsp grated lemon zest

Kaedah

1. 1
   Drizzle a little olive oil in non-stick fry-pan. Season the salmon and cook over high heat for 3 minutes each side, then drain on paper towel and set aside to rest.
2. 2
   Bring a pan of salted water to the boil. Add the green beans and cook until they have a slight bite. About 6 minutes. Drain well and plunge the beans into a bowl of ice cold water until cool. Drain and pat dry.
3. 3
   Place all the dressing ingredients into a glass jar with a well-fitting lid and shake until combined. Season to taste and shake again.
4. 4
   Scatter the rocket leaves, green beans and basil leaves over a large serving platter. Break the salmon into pieces and scatter around the salad. Pour the vinaigrette over everything then sprinkle over the blueberries and almonds.
5. 5
   Toss gently and serve.