Salmon and Romaine Salad

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half package of small red potatoes, cut into quarters
green beans
romaine
2 hardboiled eggs
1.5 tbsp capers
2 salmon fillets
1 small shallot, finely chopped

Dressing:
3 tbsp fresh lemon juice
1 tbsp white wine vinegar
1 tbsp Dijon mustard
1 garlic clove, pressed
1/2 tsp tarragon, crumbled - failing that, basil would work, or even Herbs de Provence
1/4 cup olive oil approx
1/2 tsp sugar
salt and pepper

Toss potatoes with olive oil, salt and pepper. Put on a baking sheet and roast in the oven until crispy on the edges and soft in the middle.

Put about 2 cups water in a pot, and bring to boil. "Top and tail" the beans, and cook for about 2 minutes - only until slightly tender, use your judgement. Immediately drain and rinse with very cold water until they are cooled (this preserves the bright colour and stops them from cooking!).

Do the eggs as well.

Cut up the romaine.

Mix the dressing together. Take about 1/3 of it, and in separate bowl,  add 1 more tsp dijon, as well as the shallots - put the salmon in the bowl and coat it. In a saucepan, put the salmon and the salmon dressing - cook until done - about 8 minutes or so. Halfway through, add the capers so they get a little hot and crispy.

Put the salad together - the romaine, potatoes, green beans, chopped eggs, tip over the remaining juice from the salad saucepan along with the capers, then add the salad dressing. You can either flake the salmon into pieces and toss with it, or just add it on top. Mmm!!

Comments

  1. LeighJune 17, 2012 at 5:40 PM

    This was soooo good, plz come back and make it soon :)

    ReplyDelete

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