“This simple arugula salad is tossed with a honey Dijon vinaigrette and poached salmon, green beans, and almonds. An elegant meal for lunch or dinner.” - by Maille®
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Gently poach salmon in lightly salted water. Drain and reserve. At the same time, cook beans in lightly salted boiling water until just tender. Drain and reserve with salmon, keeping both warm. Lightly toast almonds in a dry non-stick pan and reserve.
- Peel skin from salmon, carefully flake flesh into large pieces and place in a bowl with arugula and cooked green beans. Grind peppercorns coarsely. Mix dressing ingredients together and pour over salad. Toss lightly. Transfer to serving bowls or plates. Top with toasted almonds and white pepper.
Nutrition
Amount Per Serving (4 total)
- Calories
- 318 cal
- 16%
- Fat
- 24 g
- 37%
- Carbs
- 5.4 g
- 2%
Based on a 2,000 calorie diet
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