This simple arugula salad is tossed with a honey Dijon vinaigrette and poached salmon, green beans, and almonds. An elegant meal for lunch or dinner.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Gently poach salmon in lightly salted water. Drain and reserve. At the same time, cook beans in lightly salted boiling water until just tender. Drain and reserve with salmon, keeping both warm. Lightly toast almonds in a dry non-stick pan and reserve.

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  • Peel skin from salmon, carefully flake flesh into large pieces and place in a bowl with arugula and cooked green beans. Grind peppercorns coarsely. Mix dressing ingredients together and pour over salad. Toss lightly. Transfer to serving bowls or plates. Top with toasted almonds and white pepper.

Nutrition Facts

320.6 calories; protein 21.2g 42% DV; carbohydrates 5.8g 2% DV; fat 24.1g 37% DV; cholesterol 37.8mg 13% DV; sodium 131.9mg 5% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
02/06/2018
I made what I would call the light version of this salad. It didn't have any almonds or green beans or white pepper. I also have never poached salmon so I just cooked it in the oven at 375 F with lemon juice and a few dabs of butter. I used a little more than half of the oil called for in the dressing and I didn't have a lemon to zest. I also use double the amount of mustard called for as the recipe says use your own personal taste and I'm sure different mustards will affect the flavor. It turned out great a nice simple light salad for lunch or supper. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/06/2018
I made what I would call the light version of this salad. It didn't have any almonds or green beans or white pepper. I also have never poached salmon so I just cooked it in the oven at 375 F with lemon juice and a few dabs of butter. I used a little more than half of the oil called for in the dressing and I didn't have a lemon to zest. I also use double the amount of mustard called for as the recipe says use your own personal taste and I'm sure different mustards will affect the flavor. It turned out great a nice simple light salad for lunch or supper. Read More
Rating: 5 stars
08/28/2016
Made the recipe as written. Fresh light and delicious. I will definitely make this a go to meal when having salmon. Thank you for sharing your recipe! Read More