1 Preheat the oven to 350°F. Place the salmon fillet in a saucepan along with the carrot, onion, bay leaves, and peppercorns. Cover with water, bring to a boil, and immediately switch off the heat. Leave in the water to cool.
2 Put the bread pieces in a food processor and pulse until you have rustic crumbs. Transfer them to a baking sheet and bake for 15 minutes until crisp and golden. Set aside.
3 Fill a saucepan three-quarters full with water, season with salt, and bring to a boil. Add the green beans and cook for 2 minutes, then add the fava beans and cook for another 2 minutes. Add the white beans and warm through, then drain and stir in the oil and lemon juice and season to taste with salt and pepper.
4 Flake the salmon onto individual plates. Mix together the mayonnaise and herbs and place a dollop on top of the salmon. Scatter with the beans and serve with dressed salad leaves and lemon wedges, topped with crispy crumbs.
Read more: http://spryliving.com/recipes/a-salad-of-salmon-beans-and-crunch/#ixzz2QGv77Amy
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|Serving Size: 1 Serving (929g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 104 (16%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 61.6mg||19 %|
|Sodium 302.1mg||10 %|
|Potassium 3036.8mg||80 %|
|Total Carbohydrate 90.4g||27 %|
|Dietary Fiber 36.9g||148 %|
|Sugars, other 53.5g|
|Protein 52.8g||75 %|
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Calories per serving: 631
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