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.

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