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Hot Salmon Salad with Maille® Honey Dijon Mustard


"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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servings 318 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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

Per Serving: 318 calories; 24 g fat; 5.4 g carbohydrates; 21.2 g protein; 38 mg cholesterol; 117 mg sodium. Full nutrition

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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 wit...

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!