Salmon: 1 fillet fresh Tasmanian salmon, skinned and pin-boned and cut into 2cm cubes
1 tablespoon lemon juice
1 teaspoon good quality seeded mustard
2 teaspoons fresh thyme leaves
2 tablespoons extra virgin olive oil
1 soft boiled organic egg, cut in half
2 vine-ripened tomatoes, blanched and skinned and cut into quarters
¼ small red onion, sliced into thin rounds
¼ cup black Kalamata olives
½ small red potato, steamed, peeled and cut into bite sized pieces
Handful Italian parsley
1 cup green beans, blanched and sliced lengthwise
Freshly ground black pepper and sea salt
1. To make lemon dressing, combine lemon juice, mustard and thyme. Whisk in oil and then season to taste.
2. To make salad, combine egg, tomatoes, onion, olives, potato, parsley and beans in a bowl. Dress with lemon dressing
3. Season salmon pieces with salt and black pepper. Wipe a smear of olive oil over a heavy-based pan. Heat over high heat. Add the salmon pieces and gently toss them so they are brown on the outside and cooked until medium-rare.
4. Toss the salmon pieces through the salad. Serve.