2 x150g salmon fillets, no skin
1 cup green beans, trimmed and blanched
½ red onion, thinly sliced
2 cups sweet potato, cut into 3cm pieces, skin on
1 cup Italian parsley leaves
2 free range eggs, soft boiled
1 tbls lemon rind
1 tbls thyme leaves
1 tsp white wine vinegar
1 tsp seeded mustard (heaped)
1 tbls olive oil
1 tsp sea salt
½ tsp white pepper, ground
Steam your sweet potato until just tender. Set aside. Peel your eggs and set aside. Cook your salmon by steaming it in a bamboo basket or on lemon slices in a covered pan with some water. This should only take about 3 minutes – keep it a little raw in the middle. Allow it to rest for a minute then either thinly slice it or beak it up roughly.
For the dressing, mix all the ingredients together.
In a bowl mix together the beans, onions, sweet potato and parsley. Drizzle the dressing in, leaving about 1 tbls aside.
To assemble, pile this salad between two plates, then place two egg halves on each plate also.
Lastly, top with the salmon fillet and drizzle with the rest of the dressing