Name: Radish, rocket and mint salad with salmon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 300g broad bean; 4 salmon fillets, skin on; 40.00 ml Italian White Wine Vinegar; 60ml olive oil; 5.90 gm Dijon mustard; 14.40 gm honey; 40.00 ml coarsely chopped dill; 120g pkt Baby Rocket; 6 radishes, trimmed, thinly sliced; 125.00 ml mint leaves; 1 red onion, thinly sliced; 100g fetta, crumbled

Radish, rocket and mint salad with salmon

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Elevate salmon salad with fresh dill, radishes, and rocket for a vibrant twist.

Ingredients:

300g broad bean
4 salmon fillets, skin on
40.00 ml Italian White Wine Vinegar
14.40 gm honey
40.00 ml coarsely chopped dill
120g pkt Baby Rocket
6 radishes, trimmed, thinly sliced
125.00 ml mint leaves
100g fetta, crumbled

Instructions:

Boil the broad beans in a large saucepan for 2 minutes until heated through. Cool them down under cold water, peel, and transfer to a large bowl.
Season the salmon generously. Heat a large frying pan over medium-high heat. Sear the salmon for 3 minutes on each side for a perfect medium doneness or until cooked to your preference. Place the cooked salmon on a plate and cover it with foil. Allow it to rest for 5 minutes before serving.
Combine vinegar, oil, mustard, honey, and dill in a screw-top jar and shake well. Add rocket, radish, mint, and onion to the broad beans in a bowl. Drizzle with the dressing, toss gently, then divide among plates. Sprinkle with feta and serve with salmon.

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