Grilled salmon salad with potatoes and green beans in mustard

Ingredients

For 1 serving

• Salmon fillet120 g
• Potatoes200 g
• Green beans120 g
• Mixed salad greens40 g
• Mustard1 teaspoon
• Extra virgin olive oil5 g
• Apple cider vinegar1 teaspoon
• Dill3 g
• Saltto taste

Contains: fish, mustard

In season: June – September

Method

1. Peel the potatoes and cut them into pieces of about 3 cm; put them in a pan of cold salted water, bring to the boil and cook over medium heat for 15 minutes, until the tip of a knife slides in easily.
2. Meanwhile top, tail and wash the green beans and add them to the potatoes for the last 7 minutes, until tender but crisp; drain everything.
3. Heat a griddle or non-stick pan over medium-high heat, pat the salmon dry and cook it skin side down for 3–4 minutes, then turn it for another 3 minutes, until opaque and flaking easily.
4. Chop the dill and whisk it with the oil, mustard, cider vinegar and a pinch of salt until emulsified.
5. Arrange the washed mixed leaves, potatoes, green beans and the skinless salmon in pieces on the plate and dress with the vinaigrette.