As featured in Wye Valley Life Magazine (April 2010)

This super tasty, super salad is guaranteed to get rid of the winter blues and send you skipping into Spring.

It's not just delicious, it's also incredibly good for you as it contains many so-called 'Superfoods', plus oily fish and fibre.

 

Serves 2 Ingredients: 2 skinless Salmon Fillets 1 tbsp Runny Honey 1-2 tbsp Three Counties Gourmet's 'Zingy Zesty Mustard'* Salad: Baby Spinach leaves, Wild Rocket and Watercress 1 x 400g tin Cannellini Beans 1-2 cloves garlic, crushed 2 tbsp olive oil

Mix together honey and mustard, marinate salmon and bake in the oven at 200° celsius for about 15-20 minutes.

Meanwhile: Wash spinach, rocket and watercress and drain well. Open and rinse a can of cannellini beans.

About 5 minutes before you are ready to serve, heat the olive oil in a small pan, add the garlic and cook gently for about 3 minutes (take care - burnt garlic becomes bitter).

Add the beans, warm through, add the lemon zest and juice. Season, stir well and toss with the salad leaves. Serve immediately with the salmon.

If you need more volume to fill you up, then serve with some delicious new potatoes - they will be coming into season just about now, along with spinach, wild salmon and watercress.

We think it tastes best with Zingy Zesty Mustard, but you can substitute one of our other mustards. For details on the superfoods in this recipe click here.

© Delia Swift (April 2010)

* Green Peppercorn Mustard has been renamed to Zingy Zesty Mustard (Feb 2011)