Name: Warm salmon salad
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 2 large King Edward potatoes cut into big chunks, skin left on; 200g frozen pea; 2 rashers lean back bacon sliced; 2 x 150g salmon fillet skinned; 250g pack beetroot (not in vinegar); 90g bag watercress; bunchs spring onion sliced; 1 tbsp olive oil; squeeze lemon juice; 1 tsp Dijon mustard

2 large King Edward potatoes
cut into big chunks, skin left on
200g frozen pea
2 rashers lean back bacon
sliced
2 x 150g salmon fillet
skinned
250g pack beetroot
(not in vinegar)
90g bag watercress
bunchs spring onion
sliced

For the dressing

1 tbsp olive oil
squeeze lemon juice
1 tsp Dijon mustard

Method

step 1
Boil the potatoes for 15 mins until tender. Add the peas to the pan for the final 2 mins cooking, then drain together. Slice the potatoes thickly, then leave to cool.
step 2
Meanwhile, fry the bacon in a non-stick pan for 5 mins until golden. Lift out, season the salmon, then fry for 3 mins on each side until golden and just cooked in the middle. You won’t need extra oil to cook the fish.
step 3
Whisk the dressing ingredients together with seasoning and 1 tbsp water. Toss the veg together with the dressing and put onto plates, then break the salmon into big pieces and nestle into the salad with the bacon.