Ingredients
¾cupbuttermilk
¼cupmayonnaise
2tbspwhite wine vinegar
½garlic clove,crushed
2tspfresh dill,chopped
salt and ground black pepper,to taste
3cupsfresh green beans,trimmed
1lbsalmon fillets
½tspvegetable oil
4cupsgreen leaf lettuce,chopped
1lbtomatoes,cut into bite-sized pieces
15ozcorn,(1 can), drained
2cucumbers,halved, sliced
5eggs,hard boiled, halved
4bacon slices,cooked, cut into thin strips
4spring onions,thinly sliced
Preparation
Combine the buttermilk, mayonnaise, white wine vinegar, and garlic in a jar. Seal and shake well. Stir in the dill, salt, and pepper. Refrigerate dressing.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the green beans, cover, and steam for 4 to 5 minutes until tender. Drain and let cool.
Preheat the grill for medium heat and lightly oil the grate. Brush the salmon with vegetable oil; season with salt and pepper.
Cook salmon on the preheated grill for 6 to 8 minutes per side until flesh flakes easily with a fork.
Layer the lettuce, tomatoes, corn, cucumbers, green beans, and hard-boiled eggs in a large glass trifle bowl. Place the salmon on top.
Garnish with bacon and spring onions. Serve dressing alongside, and enjoy!
