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Salmon & bean salad

  • 20 min
  • 4
  • Easy
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Salmon & bean salad

Recipe Ingredients


  • 2 large oranges
  • ¾ tbsp wholegrain mustard
  • 1 tbsp runny honey
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red- or white-wine vinegar


  • 200g radishes, quartered
  • ½ red onion, finely sliced
  • 40g capers, rinsed
  • 150g cherry tomatoes, halved
  • 2 x 400g cans cannellini
  • beans, drained and rinsed
  • 350g hot-smoked salmon
  • 50g rocket

Recipe Directions

  1. Finely grate zest of one orange into a large bowl. Next, using a small serrated knife, slice off remaining skin and pith from both oranges. Holding the fruit over zest bowl to catch dripping juice, carefully cut out segments from membranes – set segments aside. Squeeze  remaining juice from membranes into zest bowl. (Discard membranes.)
  2. To zest bowl, add mustard, honey, oil, vinegar and some seasoning; whisk to combine.
  3. To the dressing bowl, add the radishes, onion, capers, tomatoes and beans; mix to coat. Flake in fish (discard skin) and add rocket and orange segments. Gently mix and serve.
  4. EACH SERVING: About 1 610kJ, 34g protein, 11g fat (2g saturated), 31g carbohydrate (16g total sugars), 12g fibre.

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