Salmon Salad With Dill and Mustard Dressing

Recipe Collections - This type of recipe sums up Summer food for me. Hardly any cooking, fresh and colourful. This is a healthy option that doesn't feel like you are compromising on flavour. I love to serve it when friends come over. Very forgiving if you don't happen to have all the ingredients to hand, and very, very easy to make. It makes a great dinner or a weekend lunch.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients for 4 servings

For the Salmon
4 x salmon filets of about 125gr each
Juice of a lemon
Salt and pepper
1 x tbsp olive oil



For the Salad
One Romano lettuce, leaves washed and chopped roughly.
2 x handfuls of watercress
One cucumber chopped into bite sized cubes
2 x tbsp capers
100gr of walnuts roughly chopped
2 x spring onions chopped finely
100gr of raw peas (I prefer to use frozen, just defrost and use)
Some salt and pepper if you wish

For the Dressing
2 x tbsp honey
2 x tbsp Dijon Mustard
1 x tbsp white wine vinegar
Large handful of fresh dill chopped finely
2 x tbsp extra virgin olive oil
Salt to taste (if needed)

Method
To cook the salmon, pre-heat the oven to 200°C. Place the salmon on a roasting tray, which has been lined with aluminium foil (enough to cover the salmon) and drizzle the oil and lemon juice, then add a little salt and pepper. Cook for about 10 minutes. Cool before using in the salad.

Mix the salad dressing ingredients together and set to one side.

Place the lettuce cucumber, capers, spring onions and peas in the salad bowl that you want to use to serve.

Pour about two thirds of the dressing over the salad and mix through.

Break the salmon into bite size pieces and place them over the top of the salad, then sprinkle the walnuts over.

Drizzle the rest of the dressing over your salad.

Tips and Variations

For extra luxury, use avocado in this salad, some bite size chunks through the salmon.

Make sure you bring this salad together as you are about to serve, it will wilt if you leave it for any length of time, and of course the avocado, if you use it, will discolour.

I love to serve this with some rye or sourdough bread. Its great with new potatoes too, just simply boiled in their skins.