Rating: 4.5 stars 4.6
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Advertisement

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.

    Advertisement
  • 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

321 calories; protein 21.2g; carbohydrates 5.8g; fat 24.1g; cholesterol 37.8mg; sodium 131.9mg. Full Nutrition
Advertisement