Get 20% off pantry items when you buy six or more!

Maggie Beer

Left Over Baked Salmon Salad

For more recipes like this, Join Maggie's Food Club

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.

Add to your favourites
false
false

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox