Salmon with Haloumi and Green Bean Salad

It's Friday again, so that means seafood for dinner!!  I really can't get enough of salmon - so I set off in search of new recipes, only to come back to an old tried and true friend, that I haven't made for a while.  The only problem being that tonight is not a particularly hot night and well perhaps a salad is not really the thing - but ..... oh well!

Those of you that have not tried haloumi, you really must - it's kind of hard to describe - I was at a bloggers lunch recently and someone described it as like eating styrofoam (it is kind of squeaky - but believe me it doesn't taste anything like styrofoam - not that I am in the habit of eating styrofoam!!!)  It is a salty, firm textured cheese, that you can cook and yet it still retains its form!!  A really nice addition to a salad.

Salmon with Haloumi and Green Bean Salad


Serves 2

100g green beans
80g baby spinach leaves
250g cherry tomatoes, halved *
2 tbs olive oil
2 tbs lemon juice
1 tbs chopped dill
2 green shallots, ends trimmed, finely chopped
1 clove crushed garlic
salt and freshly ground black pepper
2 salmon steaks
250g haloumi cheese, cut in slices

Cook beans in a saucepan of boiling salted water for 2-3 minutes, or until just tender.  Drain, refresh in cold water.  Drain well.  Place in large bowl with the baby spinach and cherry tomatoes.

Combine the olive oil, lemon juice, dill, shallots, and garlic.  Sesson well with salt and pepper.

Heat a frypan over high heat.  Add a small amount of olive oil.  Cook the salmon skin side down first for 3 minutes, or until skin is crisp.  Turn over and cook for a further 2-3 minutes, or until cooked to your liking (I like mine still a little pink in the middle!).  Transfer to a plate to keep warm.

Wipe out the frypan of excess oil, then fry the haloumi slices, over medium heat, for 30 seconds each side, or until browned and heated through.  Add the haloumi to the bean mixture with the dill dressing and toss gently to combine.

Spoon the bean salad onto serving plates.  Top with the salmon and serve immediately.

* I used a combination of black cherry tomatoes and regular - you decide!


While not really salad weather - it was still a lovely meal to revisit!

Dear Readers do you have a favourite meal that you love to pull out of the recipe box every now and again?  If so what is it?

Do you know what I love about writing this blog for you all?  I now have my own computerised "Recipe Book" - something I have been meaning to do for years!!!  So thank you Dear Readers!!!