This gorgeous salmon salad makes a show-stopping addition to your al fresco menu.
- Heat the oil in a large frying pan over medium-high heat. Season salmon with salt and pepper. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
- Meanwhile, cook the snow peas in a saucepan of boiling salted water for 2 mins or until bright green and tender crisp. Refresh under cold running water. Drain.
- Whisk the extra oil, vinegar, mustard and honey together in a jug. Season with salt and pepper. Combine the snow peas, beetroot, rocket and feta in a bowl. Drizzle with dressing and combine.
- Divide the salmon and salad among serving plates. Serve immediately with crusty bread.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set