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  5. Green Salad

Green Salad

Total time: 25 min
DifficultyMedium
Preparation10 min
Cooking time15 min
Serves4
Green Salad
ItalianSaladVegetarian Gluten Free

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Method

  1. In a large non-stick skillet, heat half the oil.
  2. Cook zucchini and celery for 2 to 3 minutes. Season and set aside on a plate.
  3. In the same skillet, heat remaining oil. Place salmon cubes and cook for 2 minutes on each side. Season.
  4. Add Alfredo sauce and cook for 1 to 2 minutes. Remove from heat. Add reserved vegetables. Mix gently.
  5. Cook beans for 1 minute in a pot of boiling water. Strain and set aside.
  6. In a skillet, brown almonds for a few minutes. Set aside.
  7. In a bowl, combine blanched beans, toasted almonds and remaining salad ingredients. Season.
  8. Serve on a plate. Place salad on the bottom with a vol-au-vent on top. Add creamy sauce to salmon.

Chef's secret

Don’t overcook the salmon. It will finish cooking in the Alfredo sauce and stay nice and juicy.