Mitzie Wilson's Salmon Salad with Basil Mayonnaise
Over a year ago
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Ingredients
- 3 salmon fillets
- Squeeze lemon juice
- freshly ground black pepper
- 300g cherry tomatoes on the vine
- 150g green beans
- 150g shelled broad beans
- 150g sliced runner beans
- 2 little gem lettuces
- 150ml mayonnaise
- small handful basil leaves
Accompaniment
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Description
A lively take on the humble potato salad. Use salad potatoes such as the Anya variety
Method
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1
1. Preheat the oven to 180 C/160 C fan/ gas 4. Place the salmon in a roasting dish and pour over a squeeze of lemon juice. Add a sprinkle of pepper. Roast for 12-15 minutes until the fish just flakes. Five minutes before the end of cooking, add the tomatoes so that they just cook a little. Allow the salmon and tomatoes to cool completely.
2. Cook all the beans in boiling water for 3-4 minutes, until just tender. Drain and plunge into cold water. Drain thoroughly.
3. This can all be done the day before and kept in the fridge.
4. Blend the basil leaves and mayonnaise together until it is a lovely green, then pack separately to serve with the salad.
ON THE DAY
Divide the lettuce leaves and arrange in a serving dish. Add the beans. Break the salmon into large flakes and add to the dish with the tomatoes. Cover dish tightly with clingfilm and put in a cool bag with an ice pack to keep it well chilled.
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