Ingredients

The following ingredients have 2 Servings
  • 4 ozs Green beans
  • 4 ozs wax beans
  • 2 sprigs Savory
  • salt
  • 4 ozs canned Kidney beans
  • 2 small Red onions
  • 2 ozs sun-dried tomatoes (in oil)
  • 1 Tbsp Red wine vinegar
  • 1 tsp Dijon mustard
  • peppers
  • 12 ozs Salmon (without skin)
  • 2 sprigs Basil
  • 1 Tbsp olive oil

Instruction

  • Rinse the green and wax beans, trim ends, remove any strings and break beans into 4 cm (approximately 1 1/2 inch) pieces. Rinse savory. Cook trimmed beans and savory in a pot of boiling salted water until tender, 10-12 minutes.
  • Transfer beans with a slotted spoon to a bowl of cold water. When cool, drain well and remove the savory.
  • Rinse the kidney beans in a sieve and drain well.
  • Peel the onions and thinly slice into rings with a slicer or a sharp knife.
  • Drain the sundried tomatoes and reserve the oil. Cut the tomatoes into thin strips.
  • Mix vinegar and mustard in a bowl and season with salt and pepper. Whisk in 3 tablespoons of reserved tomato oil until combined.
  • Mix beans, onions and sundried tomatoes in another bowl, toss with the dressing and let stand about 15 minutes.
  • Rinse salmon fillets, pat dry and cut into about 2 cm (approximately 3/4-inch) wide strips. Rinse basil, shake dry, pluck leaves and tear into small pieces.
  • Season salmon with salt and pepper. Heat the oil in a pan over medium-high heat. Cook salmon until golden and still pink inside, about 1 minute on each side. Divide the bean salad among shallow bowls, top with fish, sprinkle with basil and serve.