To prepare our Salmon Salad Recipe cook the broad beans in boiling, lightly salted water for 3 or 4 minutes. Rinse with cold water, then shell the beans, removing their thicker outer coating to reveal the bright, tender green beans.

In a large bowl, mix the olive oil with the vinegar and mustard. Season with a pinch of salt and ground black pepper. Add the fennel, tomatoes, broad beans and capers.

Break up the John West Salmon into chunks, and then add them to the salad bowl, tossing gently to mix. Share between four serving plates, spooning any remaining dressing over them. Snip the fresh dill over the top, then serve.For more information on all our Salmon Recipes please click here.Courtesy of the Alaskan Seafood Marketing Institute.