Salmon with Capers and Caprese Salad

Ingredients

• Olive oil

  1 tbsp or 14g

• Dijon mustard

  Grey Poupon

  1 tsp or 5g

• Lemon juice

  ½ lemon yields or 24g

• Capers

  canned

  2 tbsp, drained or 18g

• Avocado

  raw

  1 fruit or 201g

• Tomatoes

  red, raw

  2 medium whole or 246g

• Mozzarella cheese

  part-skim

  4 oz or 113g

• Basil

  1 leaf, whole or 0.5g

• English walnuts

  1 oz (14 halves) or 28g

• Atlantic salmon

  wild, raw

  10 oz or 284g

Directions

1. Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Add the salmon fillets and fry for 1–2 minutes on each side until lightly colored. Break the fish into large chunks with a spatula and fry for another 2–3 minutes until just cooked through. Remove from heat and transfer to a plate.
2. Combine the mustard, lemon juice, capers, and remaining olive oil to create a dressing.
3. Arrange the avocado, tomato, and mozzarella slices on two plates. Top with salmon chunks, scatter with basil leaves and walnuts, and drizzle with the dressing. Serve immediately.