Name: Salmon salad with sesame dressing
Prep time: 7 min
Cook time: 16 min
Total time: 23 min
Yield: 2
Ingredients: 250g new potatoes sliced; 160g French beans trimmed; 2 wild salmon fillets; 80g salad leaves; 4 small clementines 3 sliced, 1 juiced; handful of basil chopped; handful of coriander chopped; 2 tsp sesame oil; 2 tsp tamari; ½ lemon juiced; 1 red chilli deseeded and chopped; 2 tbsp finely chopped onion (¼ small onion)

For the salad

250g new potatoes
sliced
160g French beans
trimmed
2 wild salmon
fillets
80g salad leaves
4 small clementines
3 sliced, 1 juiced
handful of basil
chopped
handful of coriander
chopped

For the dressing

2 tsp sesame oil
2 tsp tamari
½ lemon
juiced
1 red chilli
deseeded and chopped
2 tbsp finely chopped onion
(¼ small onion)

Method

step 1
Steam the potatoes and beans in a steamer basket set over a pan of boiling water for 8 mins. Arrange the salmon fillets on top and steam for a further 6-8 mins, or until the salmon flakes easily when tested with a fork.
step 2
Meanwhile, mix the dressing ingredients together along with the clementine juice. If eating straightaway, divide the salad leaves between two plates and top with the warm potatoes and beans and the clementine slices. Arrange the salmon fillets on top, scatter over the herbs and spoon over the dressing. If taking to work, prepare the potatoes, beans and salmon the night before, then pack into a rigid airtight container with the salad leaves kept separate. Put the salad elements together and dress just before eating to prevent the leaves from wilting.