French Green Beans, Salmon and Pomegranate Salad

French Green Beans, Salmon and Pomegranate Salad

Alas, Christmas is over! But, the red and green theme continues in my home..I guess, I am in denial. You know that episode of Donald Duck and his nephews on which Christmas day repeats itself over and over again? Anybody with me? How I wish that could come true now. I bought a shiny golden reindeer tree ornament yesterday; barely two days after Christmas and named him ‘Prancer‘. Yes, I am already planning my next Christmas and can feel the sting of judgmental stares from my new husband. It is okay..he will get used to it.

This is a very colourful and festive-looking warm salad that is very easy to put together. I made it for a post-Christmas gathering and it was a big hit. I like the fish just seared so that it is still coral inside with a silky texture, and carelessly shredded into pieces with a fork. You can definitely cook it all the way through if the idea of eating raw fish sounds disturbing. However, if you are worried about food safety, just make sure you get your fish from a trusted source and that it is fresh. Besides, the marinade has vinegar and you are also searing the surface.

Prepare this salad right before you eat.

Buttery salmon coupled with crunchy green beans, embellished with sweet crisp pomegranate seeds and bathed in a salty-and-sharp dressing. If that doesn’t sound tempting then what does?

French Green Beans, Salmon and Pomegranate Salad

Serves 4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Gluten Free
Meal type Salad, Side Dish
Occasion Christmas

Ingredients

  • 1/2lb Salmon (skinned and de-boned)
  • 300g French Green Beans
  • 3/4 cups Pomegranate
  • 1 clove Garlic (minced)
  • 3 tablespoons Soy Sauce
  • 2 tablespoons Rice Wine Vinegar
  • 2 tablespoons English Mustard or Brown Mustard Sauce
  • 1 teaspoon Sesame Oil

Optional

  • Salt

Directions

Cook the beans in boiling water for 5 minutes or until crisp tender and cool down immediately in an ice bath. Drain and set aside after a minute.
Meanwhile, marinate the fish in garlic and 1 tbsp each of soy sauce, mustard and vinegar for 15 minutes. Make sure you flip the fish a couple of times to help it marinate well.
After marinating the fish, sear it on medium-high heat in a lightly oiled flat-bottomed pan for 2 minutes on each side. Press down the fillet using a spatula if it starts to arc.
Mix the rest of the soy sauce, vinegar, mustard and sesame oil together and pour into a pan. Add in the beans and 1/2 cup of pomegranate seeds, and stir for a minute on medium heat or until just warm.
During this time, shred or slice the fish fillet using a fork or knife.
Use your tongs to spread the warmed beans and pomegranate on a serving plate and then, arrange the salmon gently on top. Use the remaining dressing from the pan to pour over the salmon. This is just so that the fish gets some extra flavour.
Finish off by scattering the rest of the pomegranate seeds on top. If you want, you could slightly warm them in a microwave for 30 seconds or so before using.

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