Three Bean and Salmon Salad

Three Bean and Salmon Salad
Serves 4

1 can (15 oz) salmon
8 oz tender Green beans, halved
1 cup canned cannelini beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
cucumber; chopped in pieces
12 cherry tomatoes, halved
6 green onions, finely sliced
Handful of young people. fresh spinach leaves

Dressing:
3 Tbsp olive oil
2 Tbsp lemon juice
2 tsp grainy mustard
Salt and freshly ground black pepper

Drain and chunk salmon, remove any skin or bones. Cover and set aside.

Cook Green beans in lightly salted boiling water for 4-5 minutes, until just tender. Rinse with cold water and drain well.

Transferring to your salad bowl, add the cannellini and pinto beans, cucumber, tomatoes, green onions and spinach.

Then bride together to mix. Add salmon pieces and throw again carefully, so you don t ends with shredded salmon.

Now make the dressing, mix of olive oil, lemon juice and mustard. Season with salt and pepper. Pour over the salad just before serving, disavowing very gently to combine.

Basil and Cream Salmon

Basil and cream salmon
Serves 4

2 Tbsp e. v. olive oil
4 salmon fillets (about 6-oz each)
1 and 1/2 cup creme fraiche
more fresh basil leaves, half of them chopped
1 lb pasta of your choice

Cook pasta.

In the meantime, in a large frying pan, cook salmon, start over high heat, about 4 minutes, and then turn and lower the heat: the chef only another 3-4 minutes, depending on the thickness.

Remove from pan when done and set-aside on a plate covered with foil to keep warm.

Deglaze bits left in the pan with whipped cream and chopped basil.

Remove the pan from the burner once the cream starts to bubble.

Plate fillets with a portion of pasta on the page and sauce over a part of the salmon.

Finish with 1 or 2 basil leaves and a slice of tomato.