Ingredients:
- 4X100g fillets of salmon
- 200g broad beans
- 4 ciabatta bread
- 20ml lemon juice
- 10ml vegetable oil
- For the dressing
- 20ml olive oil
- 20ml lemon juice
Method:
- -Heat a griddle-pan until it begins to smoke a little. Drizzle the cibatta with half the oil and cook on the girdle for a few minutes on each side the bread is lightly tasted.
- -Squeeze the lemon juice over the salmon and season slightly with salt and coarsely ground pepper. Heat the remaining oil in a pan. Add the salmon and cook for 4-6 minutes on each side.
- -String the broad beans and put in a pan. Cover with just enough water and a pinch of salt. Bring to a boil and simmer for 4 minutes. They should be crunchy. Drain.
- -Mix the olive oil and lemon juice. Whisk well.
- -Pile the broad beans on a plate and top with the salmon. Pour a little dressing over it and serve.
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