Grilled salmon salad with sugar snaps, peas and honey mustard dressing




For the salad

  • 2 pieces salmon fillets, skin off
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 bag watercress or lambs lettuce
  • 2 hard boiled eggs (Le Naturelle)
  • 6 small new potatoes, boiled skin on and halved
  • 8 sugar snaps, trimmed and blanched
  • 2 tbsp cooked frozen peas (Emborg)
  • Few fresh mint leaves

For the dressing

  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp runny honey
  • 1 tbsp Dijon mustard (Maille)
  • Salt and pepper

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Start this recipe by seasoning the fish on both sides with salt and pepper the pan-fry on both sides to brown in a pan. Transfer to a baking dish and continue to cook in the oven for 8-10 minutes. Meanwhile, place all the dressing ingredients into a jar and shake together. Place the cooked potatoes, sugar snaps, peas, mint leaves and watercress into a bowl and pour over half the dressing. Mix together and serve into 2 deep bowls. Peel and half the eggs and arrange onto the plates, followed by the cooked salmon fillets. Drizzle with the remaining dressing and serve.

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