454 g (1 lb) skinless salmon fillet, cut into cubes
45 ml (3 tbsp) olive oil
1 clove garlic, finely chopped
15 ml (1 tbsp) whole-grain mustard
30 ml (2 tbsp) lemon juice
1 litre (4 cups) cooked baby potatoes, cooled and halved
750 ml (3 cups) blanched green beans, chilled and halved
5 ml (1 tsp) capers, finely chopped
60 ml (¼ cup) mayonnaise
Salt and pepper
In a large non-stick skillet, brown the salmon in the oil until cooked through. Season with salt and pepper. Add the garlic and mustard. Deglaze with the lemon juice and mix thoroughly. Remove from the heat. Let cool.
In a large bowl, combine the potatoes, green beans, capers and mayonnaise. Season with salt and pepper. Gently toss in the salmon mixture and serve.