Warm Dijon Salmon Salad

1. 1

   Gently poach salmon in lightly salted water.

2. 2

   Drain and reserve.

3. 3

   Meanwhile, cook beans in lightly salted boiling water until tender.

4. 4

   Drain and reserve with salmon, keeping both warm.

5. 5

   Lightly toast slivered almonds in a dry, non-stick pan and set aside.

6. 6

   Peel skin from salmon, carefully flake flesh into large pieces and place in a bowl with mixed greens and cooked beans.

7. 7

   Mix dressing ingredients together and pour over salad.

8. 8

   Toss lightly, sprinkle with toasted almonds and ground white pepper, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.