Garlicky salmon and broad bean salad

Garlicky salmon and broad bean saladSad to say that the health benefits of eating salmon have been greatly overshadowed by the negative impact of fish farming. While still an excellent source of vitamins and fatty acids, the extensive use of chemicals and poisons by fish farmers is a worrying concern.

On the plus side, wild and organic salmon is becoming more available on our supermarket shelves. Far superior in taste and healthy goodness, if you can afford the extra cost you won’t be disappointed.

Serves 4-6


150 g shelled broad beans
500 g small new potatoes
4-6 large eggs, hard boiled
2 tablespoons crème fraiche
2 tablespoons mayonnaise
1 tablespoon French aioli
1 tablespoon white wine vinegar
5 tablespoons extra virgin olive oil
1 clove garlic, crushed
small bunch chives, snipped
4 x 165 g salmon fillets
salad leaves
4-6 tomatoes, quartered
2 tablespoons capers, drained
salt and black pepper to taste


Cook the potatoes in boiling salted water for 10-15 minutes until cooked, drain.

Blanch the beans in boiling water, then plunge into cold water to prevent them cooking further. Drain well and place in a bowl with the potatoes.

Whisk the vinegar with 4 tablespoons of olive oil, the garlic and salt and pepper to taste. Stir in the chives and toss with potatoes while they are still warm.

Beat the crème fraiche with the mayonnaise and aioli and chill until needed.

Heat a heavy frying pan until very hot. Rub the salmon fillets all over with olive oil and sear in the pan for 2 minutes each side, until firm to the touch but rare in the middle.

Allow to cool a little, then flake into big chunks and discard the skin.

Arrange the salad leaves on serving dishes with the eggs, beans, potatoes, tomatoes and salmon, spoon over any remaining dressing and scatter the capers over the top.

Serve with the garlic mayonnaise on the side.

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