2 Servings 6 min Cook
1 Tbsp Olive Oil
14 Oz Atlantic Salmon
1 Tsp Dijon Mustard
1/2 Lemon yields Lemon Juice
2 Tbsp, drained Capers
1 Fruit, without skin and seed Avocados
2 Medium whole (2-3/5" dia) Tomatoes
4 Slice (1 oz) Mozzarella Cheese
1 Leaf, whole Basil
1 Oz (14 halves) Walnuts
Heat 1 tablespoon of the olive oil in a frying pan over a medium-high heat.
Add the salmon fillets and fry for 1–2 minutes on each side, by which time the fish should be lightly coloured.
Using a spatula, break the fish into large chunks and fry for a further 2–3 minutes or until the fish is just cooked through.
Remove the pan from the heat and transfer the salmon to a plate.
Mix together the mustard, lemon juice, capers, and the remaining olive oil to make a dressing.
Arrange the avocado, tomato, and mozzarella over two plates.
Top with the salmon chunks, scatter with the basil leaves and walnuts, and finally spoon over the dressing.
Enjoy!
