Salmon and Fennel Salad Recipe

Angela Casley makes a delicious bean and salmon salad full of goodness

Flageolet beans with fennel and flaked salmon. Picture / Guy Coombes.

Serves 4

• 2 cups cooked flageolet beans (green kidney beans)
• 1 fennel bulb, sliced thinly
• ½ chilli sliced thinly
• ½ red pepper, chopped small
• ½ cup dill leaves
• Salt and pepper to season
• 500g cooked salmon
• Lime wedges to serve

• 3 Tbsp flavourless oil
• 2 Tbsp sweet soy sauce
• 1 Tbsp lime juice
• 1 Tbsp oyster sauce
• 1 Tbsp honey

1. First make the dressing. Mix the oil, soy, lime, oyster sauce and honey in a small jar and shake well.

2. Place the beans, fennel, chilli, pepper, dill, salt and pepper in a large bowl. Pour the dressing over and mix well. Flake the salmon into small pieces, then fold through the salad carefully, without breaking it up.

3. Serve in a large bowl with lime on the side

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