Warm Salmon Salad With Caper Dressing

• 1 None lemon, 1/2 juiced, 1/2 sliced
• 1/3 cup extra virgin olive oil
• 1 tbsp dijon mustard
• 1/2 clove garlic, minced
• 1/2 tsp sugar
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 tbsp baby capers, rinsed, drained
• None None Warm Salmon Salad
• 5.25 oz green beans, trimmed, coarsely chopped
• 1 lb fresh salmon fillet
• 3 cups baby spinach
• 1/3 cup fresh flat-leaf parsley leaves
• 4.5 oz cherry tomatoes, halved
• 2 None shallots, thinly sliced

1. To make the caper dressing, combine lemon juice with remaining ingredients. Set aside.
2. For salmon salad, bring 4 cups water to a boil. Blanch green beans for 2 mins, or until just tender. Rinse under cold water. Drain. Add sliced lemon and salmon to simmering water and simmer, uncovered, for 5-7 mins, or until salmon is cooked to your liking. Drain, discarding lemon. Cool slightly then flake into large pieces.
3. Meanwhile, combine spinach, parsley, tomatoes and shallots. Add salmon and toss gently to combine. Divide between serving plates and drizzle with caper dressing. Serve.

lemon, extra virgin olive oil, mustard, clove garlic, sugar, parsley, baby capers, salmon salad, green beans, fresh salmon fillet, baby spinach, parsley, cherry tomatoes, shallots

Taken from recipes-plus.com/api/v2.0/recipes/24133 (may not work)