Salmon with Capers and Caprese Salad

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Atlantic salmon

  Fish, wild, cooked, dry heat

  14 oz or 397g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Capers

  Canned

  2 tbsp, drained or 18g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Mozzarella cheese

  Part skim milk, low moisture

  4 slice (1 oz) or 112g

• Basil

  Fresh

  1 leaf, whole or 0.5g

• Walnuts

  Nuts, english

  1 oz (14 halves) or 28g

Directions

1. Heat 1 tablespoon of the olive oil in a frying pan over a medium-high heat. Add the salmon fillets and fry for 1–2 minutes on each side, by which time the fish should be lightly coloured. Using a spatula, break the fish into large chunks and fry for a further 2–3 minutes or until the fish is just cooked through. Remove the pan from the heat and transfer the salmon to a plate.
2. Mix together the mustard, lemon juice, capers, and the remaining olive oil to make a dressing.
3. Arrange the avocado, tomato, and mozzarella over two plates. Top with the salmon chunks, scatter with the basil leaves and walnuts, and finally spoon over the dressing. Enjoy!

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