Ingredients
600g leftover baked salmon or ocean trout chilled
300g green beans
1/2 red onion finely sliced
1 bunch sorrel or rocket
1/4 cup dill
1/4 cup flat leaf parsley leaves
to season sea salt and freshly cracked black pepper
to garnish baby beetroot leaves (optional)
600g leftover baked salmon or ocean trout chilled
300g green beans
1/2 red onion finely sliced
1 bunch sorrel or rocket
1/4 cup dill
1/4 cup flat leaf parsley leaves
to season sea salt and freshly cracked black pepper
to garnish baby beetroot leaves (optional)
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Methods
1
Gently flake the cooked salmon into bite size pieces and set aside.
2
Place a medium size pot of salted water over a high heat and bring to the boil.
3
Place the beans into the boiling water and cook for 3 minutes, then remove from the heat and strain. Refresh the beans under cold running water for 1 minute, then place into a large mixing bowl.
4
Add the red onion, sorrel, dill, parsley and salmon into the mixing bowl with the beans.
5
Drizzle over the Pear & Ginger Vinaigrette and Extra Virgin Olive Oil, mix together well and season to taste.
6
To serve, place the salad onto a serving platter and garnish with baby beetroot leaves (optional).
Tip: This salad also works well with other left over cooked seafood like ocean trout, octopus, crab and even smoked salmon.
1
Gently flake the cooked salmon into bite size pieces and set aside.
2
Place a medium size pot of salted water over a high heat and bring to the boil.
3
Place the beans into the boiling water and cook for 3 minutes, then remove from the heat and strain. Refresh the beans under cold running water for 1 minute, then place into a large mixing bowl.
4
Add the red onion, sorrel, dill, parsley and salmon into the mixing bowl with the beans.
5
Drizzle over the Pear & Ginger Vinaigrette and Extra Virgin Olive Oil, mix together well and season to taste.
6
To serve, place the salad onto a serving platter and garnish with baby beetroot leaves (optional).
Tip: This salad also works well with other left over cooked seafood like ocean trout, octopus, crab and even smoked salmon.
