Recipe By Maille
Rating
Published Oct 10th
Hot Salmon Salad with Maille® Honey Dijon Mustard
Prep - Cook - Additional - Ready In -
Servings 4 servings Calories 320.6

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.

Recipe Ingredients

  • 1 (12 ounce) salmon fillet
  • 1 cup green beans, tails trimmed
  • ¼ cup slivered almonds
  • 1 cup arugula greens
  • 1 tablespoon white peppercorns
  • For the dressing:
  • 1 teaspoon Maille® Honey Dijon Mustard, or more to taste
  • ½ lemon, juiced and zested
  • 4 tablespoons olive oil
  • 1 pinch Sea salt

Cooking Directions

  1. 1 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.
  2. 2 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

  • Calories 320.6
  • Carbohydrate 5.8 g
  • Cholesterol 37.8 mg
  • Fat 24.1 g
  • Fiber 2.6 g
  • Protein 21.2 g
  • Saturated Fat 3.4 g
  • Sodium 131.9 mg
  • Sugar 1 g

Reviews

  1. Made this last night and was thrilled with how easy and tasty it turned out. One of my arugula plants was about to flower, so I needed a recipe for arugula and this was perfect. I also added some spinach because I needed to use it up. I ended up grilling the salmon because I - Read more ...
  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 with lemon juice and a few dabs of butter. I used a little more than - Read more ...
  3. Made the recipe as written. Fresh light and delicious. I will definitely make this a go to meal when having salmon. Thank you for sharing your recipe!