- 125g salmon fillet
- 1 tbsp black peppercorns
- 3 cups hearts of romaine, chopped
- 1 boiled potato, cut into quarters or a small handful of baby new potatoes
- 100g steamed green beans
- 1 plum or heirloom tomato, quartered
- 5-9 black olives
In a large pot, add the peppercorns to 5 cups of water and bring to a rapid boil, then add the salmon and turn off the heat. Allow salmon to “poach” for 5 to 7 minutes, until cooked through. Meanwhile, steam the beans and chop them in half.
Remove salmon from water and allow it to cool. Meanwhile, pile greens onto a dinner plate and top with potato, green beans, tomato and olives. Lay salmon on top of the salad and dress with salad dressing if you’d like. This salad makes either a wonderful main or a lovely side to a summer BBQ. It can also be used as a meal prep dish if one wishes to prepare several meals in advance.
Energy: 457kcal, 44g carbs, 25g fat, 35g protein.