Left Over Baked Salmon Salad
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Step 1: Gently flake the cooked salmon into bite size pieces and set aside.
Step 2: Place a medium size pot of salted water over a high heat and bring to the boil.
Step 3: Place the beans into the boiling water and cook for 3 minutes, then remove from the heat and strain. Refresh the beans under cold running water for 1 minute, then place into a large mixing bowl.
Step 4: Add the red onion, sorrel, dill, parsley and salmon into the mixing bowl with the beans.
Step 5: Drizzle over the Pear & Ginger Vinaigrette and Extra Virgin Olive Oil, mix together well and season to taste.
Step 6: To serve, place the salad onto a serving platter and garnish with baby beetroot leaves (optional).
Tip: This salad also works well with other left over cooked seafood like ocean trout, octopus, crab and even smoked salmon.