Salmon salad with saffron dressing

Recipe Categories : | Salad | Seafood | Salmon | Dressings |

Serves : 4    Preparation time : 15 minutes  Cooking time : 15 minutes

Ingredients :

• 8 baby new potatoes
• 250g broad beans
• 425g can red salmon
• 1 baby cos lettuce, broken into leaves
• 4 medium egg tomatoes, cut into wedges
• 1 green onion, finely sliced
• 12 black olives
  For saffron dressing :
• 8 saffron threads
• 2 tbsp boiling water
• 1 egg
• 1 clove garlic, crushed
• 1 tspn Dijon mustard
• 1 tbsp lemon juice
• 2 tspn oil

Preparation and Cooking Instructions

1. Boil, steam or microwave potatoes until tender, drain, rinse under cold water, drain, cut into 1cm slices. Boil, steam or microwave beans until tender, drain, rinse under cold water, drain. Squeeze beans out of skin. Drain salmon, remove bones, break into large chunks.
2. Place lettuce leaves on serving plates, top with potato, beans, tomato, onion and olives. Top with salmon chunks, drizzle with saffron dressing.
3. To make saffron dressing : Combine saffron and water, stand 10 minutes, remove saffron. Whisk egg, garlic, mustard and lemon juice in a small bowl. Whisk in oil, a few drops at a time. Whisk in saffron liquid.
4. Cooks notes : Substitute salmon with 425g can tuna in brine, if preferred.