Australian Women's Weekly
Ingredients
Method
1.To make caper dressing, cut lemon in half, squeeze juice from one half. Reserve remaining half of lemon. Combine lemon juice with remaining ingredients in a screw-tip jar; shake well.
2.Bring the water to the boil in a medium frying pan. Add beans; simmer, uncovered, for 2 minutes or until just tender. Remove from pan using a slotted spoon or tongs. Rinse beans under cold water; drain.
3.Slice reserved lemon. Add lemon and salmon to simmering water; simmer, uncovered, for about 5 to 7 minutes (depending on the thickness of the fillet) or until the salmon is cooked as desired. It’s best kept a little rare in the centre. Drain salmon; discard the lemon. Cool the salmon slightly, then flake into large pieces.
4.Meanwhile, combine the spinach, parsley, tomatoes and shallots in a large bowl. Add the salmon, toss gently to combine. Divide salad among serving plates; drizzle with caper dressing.
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