Salmon with Capers and Caprese Salad

Ingredients

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Lemon juice

  Raw

  ¼ lemon yields or 12g

• Capers

  Canned

  1 tbsp, drained or 9g

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Mozzarella cheese

  Part skim milk, low moisture

  2 slice (1 oz) or 56g

• Basil

  Fresh

  ½ leaf, whole or 0.3g

• Walnuts

  Nuts, english

  ½ oz (14 halves) or 14g

• Atlantic salmon

  Fish, wild, raw

  7 oz or 198g

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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