Salmon, Blueberry and Smoked Almond Salad

Salmon, Blueberry and Smoked Almond Salad
10 Minutes
10 Minutes


  • 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


  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.