Salmon and Potato Salad
Ingredients:
900g/2lb sweet potatoes
1 red onion, cut into wedges
1 courgette (zucchini), sliced
1 tbsp olive oil
200g/7oz baby plum tomatoes
4 x 125g/4oz salmon fillets
100g/3½oz watercress
salt and ground black pepper
fresh basil leaves to garnish
For the dressing:
juice of 1 lemon
1 tbsp wholegrain mustard
1 tbsp runny honey
50ml/2fl oz/¼ cup olive oil
Method:
1 Preheat the oven to 220°C/425°F/Gas 7.
2 Peel the sweet potatoes and cut into wedges. Put them with the red onion wedges and courgette in a roasting pan. Drizzle over the oil and roast in the oven for 30 minutes or until just tender.
3 Remove from the oven, stir in the plum tomatoes and lay the salmon fillets on top. Season with salt and pepper and return to the oven for 12 minutes or until the fish is opaque and cooked through.
4 To make the dressing, whisk together the lemon juice, mustard, honey, oil and some salt and pepper in a small bowl until well combined.
5 Divide the watercress among four serving plates. Spoon the roasted vegetables and salmon on top. Pour the dressing over and serve.
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