Ingredients Jump to Instructions ↓

  1. 500g frozen broad beans

  2. 200g baby spinach leaves

  3. 2 (150g) trimmed sticks celery, sliced thinly

  4. 2 medium (500g) avocados, peeled, sliced

  5. 1 1/2 cups (375ml) water

  6. 1 1/2 cups (375ml) fish stock

  7. cup (125ml) dry white wine

  8. 4 dill stalks

  9. 6 whole black peppercorns

  10. 1 clove garlic, halved

  11. 3 (500g) skinless salmon fillets

  12. Dill and mustard dressing

  13. 1 clove garlic, crushed

  14. cup (125ml) olive oil

  15. cup (60ml) white wine vinegar

  16. 2 teaspoons honey Dijon mustard

  17. 1 teaspoon finely chopped fresh dill

  18. salt and freshly ground black pepper

  19. NOTE: This recipe can be prepared several hours ahead; assemble just before serving.

Instructions Jump to Ingredients ↑

  1. Boil, steam or microwave beans until just tender; drain, remove and discard the outer shells. Combine the beans, spinach, celery and avocado in a large bowl.

  2. For the dill and mustard dressing, place the garlic, oil, vinegar, mustard and dill in a screw-top jar; shake well. Season to taste with salt and pepper.

  3. Combine the water, stock, wine, dill, peppercorns and garlic in a large shallow frying pan. Bring to a gentle simmer.

  4. Add the salmon to the pan and simmer gently, uncovered, for about 5 minutes or until cooked as desired, turning the salmon over halfway through the cooking.

  5. Drain the salmon from pan, transfer to a plate. Using two forks, flake the salmon into large pieces. Gently toss the salmon with the bean mixture and half of the dill and mustard dressing.

  6. Serve salad drizzled with remaining Dressing.

  7. Not suitable to freeze. Suitable to microwave.

  8. Cook's note If honey Dijon mustard is unavailable, substitute 1 teaspoon Dijon mustard and 1 teaspoon honey. Fresh broad beans can be used when in season.

  9. Photography by Brett Stevens.


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