Haricots Verts Salmon Salad

1. 1

   In a medium frying pan, heat 2 tablespoons olive oil. Add the onion and peppers, cook for 3 minutes or until soft.

2. 2

   Add the tomatoes to the pan and cook for 2 more minutes. Remove from heat and reserve.

3. 3

   In a large saucepan, add wine, 8 cups of water and 1 tablespoon salt. Bring to a boil.

4. 4

   Add the green beans and cook until tender.

5. 5

   Remove the green beans from the water and add the salmon fillets, turn off the heat.

6. 6

   Leave the salmon fillets in the water for 15 minutes to cook.

7. 7

   In a small bowl, whisk the mayonnaise, sour cream, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper until well blended.

8. 8

   While the green beans are still warm, place them in a mixing bowl and add the red pepper, onion, tomatoes, fresh spinach, peanuts and lemon juice. Mix well. Season to taste with salt and pepper.

9. 9

   Place the salad mixture onto 4 bowls or plates, top each with a cooked salmon fillet. Serve with one tablespoon of the dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.