- 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
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.
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.
Place all the dressing ingredients into a glass jar with a well-fitting lid and shake until combined. Season to taste and shake again.
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.
Toss gently and serve.