Salmon and potato salad

Preparation time: 10 minutes
Cooking time: 25-30 minutes
Serves: 2

Ingredients

75g/ 3oz salmon fillets, skinned
zest of 1 lemon
2 medium eggs
300g/ 10oz baby new potatoes, halved
100g/ 4oz green beans, trimmed and halved
3 small tomatoes, quartered
75g/ 3oz cucumber, halved and sliced
1 (150g) bag rocket mix salad leaves
For the dressing:
2 tbsp olive oil
1 tbsp fresh chopped dill
juice of ½ lemon
½ tsp English mustard
pinch of caster sugar

Method

Preheat the grill to medium. Place the salmon fillets on a baking tray, scatter over the lemon zest, seasoning and a little drizzle of the oil from the dressing. Cook for 6-8 mins or until the salmon is cooked through. Leave to cool.

Meanwhile, place the eggs in a small pan, cover with cold water and slowly bring to the boil. Simmer for 7 mins, then drain. Rinse the eggs in cold water, tapping the shells all over. Leave to cool. Peel away the shells, then cut the eggs into quarters.

Cook the potatoes in boiling salted water for 12 mins. Add the beans, return to the boil and cook for a further 3 mins until both are tender. Drain in a colander, rinse in cold water until cold. Drain and transfer to a large bowl. Add the eggs, tomatoes, cucumber and salad leaves.

Make the dressing by whisking the remaining oil with the dill, lemon juice, mustard, sugar and seasoning to taste. Break the salmon into bite sized pieces, add to the salad bowl, add the dressing and lightly toss to mix. Serve straight away.