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Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 318 calories; 24 5.4 21.2 38 117 Full nutrition
ReviewsRead all reviews 2
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...