0

Gluten Free
Servings 4
Calories 252 kcal
Phil Vickery
Prep Time15 mins
Cook Time10 mins
Total Time25 mins

Ingredients
 

  • 400 g fresh fine green beans, stalk ends removed,tail still on
  • 1 tsp Dijon mustard (Gluten-Free)
  • 1 tsp caster sugar, level
  • 4 tsp white wine vinegar
  • 6 tsp extra virgin olive oil
  • 4 tsp olive oil, for frying
  • 2 pots of fresh chives, chopped
  • 400 g sliced smoked salmon
  • 200 g cherry tomatoes, halved
  • salt and freshly ground black pepper
  • freshly milled black pepper

Instructions
 

  • Cook the green beans in a pan of boiling, salted water for 2-3 minutes, or until just cooked. Drain and cool under cold running water, so they keep their brilliant green colour, then drain really well.
  • Mix together the mustard and sugar then season with a little salt and pepper.
  • Stir in the vinegar, then gradually whisk in the 6 tsp of extra virgin olive oil in a thin stream to fully incorporate them.
  • Adjust the seasoning if necessary, then add the green beans and chives and stir well.
  • Heat a nonstick frying pan with a dash of olive oil until the oil just begins to smoke.
  • Add the slices of salmon, one at a time, and flash fry for 2-3 seconds on one side, then lift out.
  • Do not overcook, as the uncooked side must stay undercooked.
  • Pile the green beans onto plates, add the cherry tomatoes evenly and top with the salmon.
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Nutrition Facts
Flash Fried Smoked Salmon Salad
Amount per Serving
Calories
252
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
23
mg
8
%
Sodium
 
810
mg
35
%
Potassium
 
505
mg
14
%
Carbohydrates
 
10
g
3
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Christmas, Christmas Recipes, Gluten-Free Christmas Starters, Salad, Starter
Cuisine British, Christmas, Spring, Summer
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