Pan-fried Smoked Salmon With Green Beans & Chives
Fresh, vibrant, and bursting with flavor, this smoked salmon salad is a delightful dish that's as visually appealing as it is delicious. Tender new potatoes and fine green beans are tossed in a tangy Dijon mustard dressing, topped with a succulent flash-fried smoked salmon fillet, and finished with a sprinkling of chives. This recipe is a perfect balance of textures and flavors that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 350g new potatoes , halved
- 200g fine green beans , topped and tailed
- dash of olive oil
- 150g pack smoked salmon
- 1 tsp Dijon mustard
- 1 tsp golden caster sugar
- 2 tbsp white wine vinegar
- 2 tbsp vegetable oil
- 2 tbsp olive oil
- handful snipped chives
Instructions
- In a large bowl, mix together the mustard and sugar, then stir in the vinegar and gradually whisk in the vegetable oil and olive oil until they are completely mixed. Stir in the chives.
- Cook the potatoes in a large pan of boiling water for 8-10 mins until just undercooked, then throw in the beans and continue to cook for 4-5 mins until the beans and potatoes are done. Drain the vegetables and toss with most of the dressing.
- Heat a dash of olive oil in a large non-stick stick frying pan until very hot and ‘flash fry’ the salmon for a moment until it just changes colour. Pile the beans and potatoes onto plates, lay the salmon on top, then drizzle with a little of the leftover dressing.
Yield
Serves 2
Nutrition
- Calories: 488 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 3.83 milligram of sodium
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