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Grilled salmon salad with sugar snaps, peas and honey mustard dressing
2023-01-25
Ingredients
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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Method
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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