date:Aug 23, 2013
ng and gently toss to coat.
3. Place the beans in a large heatproof bowl and cover with boiling water. Set aside for 3 minutes or until bright green and tender crisp. Drain well. Add the beans to the potato mixture along with the tomato, spinach and capers, and gently toss to combine. Divide the salad among serving plates. Top with the salmon and season with pepper. Serve immediately with lemon wedges.