Recipe provided by Epic Roots
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/4 pound green or yellow wax beans,
trimmed and blanched
1 cup red cherry tomatoes, halved
1/2 cup oil cured olives, pitted and sliced
4 (6 ounce) salmon filets
salt and black pepper, to taste
1 tablespoon olive oil
4 ounces mâche, washed and dried
Whisk together lemon juice, mustard and extra virgin olive oil. Set aside. In a medium-sized bowl, combine wax beans, tomatoes and olives. Toss with 2/3 of the dressing. Set aside. Season the salmon filets with salt and pepper. Heat olive oil in a large sauté pan over high. Place salmon, skin-side down, in pan for 4-5 minutes then flip and continue cooking for 2-3 minutes until cooked to desired temperature. The center should still be soft.
Add mâche to bean mixture, toss to coat evenly and season with salt and pepper. Arrange salad on the center of each plate, dividing beans, tomatoes and olives equally. Set salmon filets on each salad and drizzle with remaining dressing. Garnish with lemon slices.
Makes 4 servings
Mâche Salad Recipes (from Epic Roots)
Kate's Global Kitchen: Posh Mâche
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This page created June 2002
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