Warm Wild Alaskan Salmon, Fennel & Tomato Salad Recipe
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Cooking tools:
- Serving bowl
- Plate
- Spoon
- Kitchen shears
Ingredients
- 2 cans John West Wild Red Salmon (213g)
- 6 tbs olive oil
- 100g (4oz) frozen broad beans
- 3 tbs red wine vinegar
- 1 tsp Dijon mustard
- Salt
- freshly ground black pepper
- 1 bulb fennel, very thinly sliced
- 4 beef tomatoes, sliced
- 4 tbs capers, rinsed
- 2 sprigs fresh dill
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