Today is Good Friday, which traditionally means fish for dinner. And so that is what we had tonight. Friday, as I understand it (and I am certainly no expert) has historically been a day of fasting/abstinence in Christian faiths. For many though in current times, Good Friday is the only day the tradition is observed.

After making hot cross buns earlier in the day (recipe to come shortly), I was very glad that I had already planned on this quick and easy dish, with the added advantage of being quite a healthy one too. Which, seeing as I had to sample a few of the hot cross buns to make sure they were good, was just as well.

The whole dish took no more than 10-15 minutes to prepare and cook, making it a great week-night meal. The crisp and fresh salad, creamy tahini dressing (without any cream), lovely tartness from the apple cider vinegar and slight sweetness from the honey all complimented the salmon and each other perfectly. Healthy and tasty, yum.

Salmon and Green Bean Salad

Salmon & Green Bean Salad with Tahini

Serves 2

Ingredients

  • 2 Salmon Fillets (about 150g each)
  • 200g green beans – lightly steamed and sliced (you can cheat and do this in the microwave for a few minutes)
  • 10 cherry tomatoes, halved
  • 4 small radishes, thinly sliced in rounds
  • 10 snow peas – cut into thin slices on an angle
  • ½ cup salad leaves
  • ¼ cup Italian parsley – chopped

Tahini dressing

  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 1 garlic clove – crushed
  • 1 teaspoon honey

Method

  1. Place a medium frying pan over a medium heat. Season the salmon with salt and pepper and rub a little olive oil on the salmon, especially the skin. Cook, skin side down first for a crispy skin, for a few minutes on each side until still slightly pink in the middle, or until cooked to your liking.
  2. Meanwhile, combine the steamed green beans, tomatoes, radishes, snow peas and parsley in a bowl.
  3. Make the dressing by mixing all the ingredients together in a small bowl (or place in a jar and shake). If a little too thick, add additional water. Season to taste and adjust with more vinegar or olive oil if necessary, to your liking.
  4. To serve, place salad leaves on the plate. Mix the dressing through the green bean salad and then place on top of the salad leaves. Top with the salmon and serve.

Adapted from – Salmon & Green Bean Salad with Tahini – Good Chef Bad Chef