Ingredients:
- 400g baby new potatoes , halved.
- 2 salmon fillets , skin on, (about 140g/5oz each).
- small handful black olive (we like Kalamata).
- small handful sundried tomato , chopped.
- 1 garlic clove , crushed.
- juice 1⁄2 lemon.
- 1 tbsp olive oil.
- 200g green beans.
Method:
1. Bring half a large steamer to
the boil, tip the potatoes into the water, then lay the salmon fillets,
skin-side down, in the steamer basket. Cover and cook for 6-8 mins until the
salmon is cooked through, then remove and set aside. Continue to cook the
potatoes for another 5-8 mins until tender, adding the beans for the final
couple of mins. Drain the veg, and then tip into a large bowl.
2. Add the olives and tomatoes to
the potatoes and beans, then gently flake in chunks of the cooked salmon,
discarding the skin. Whisk together the garlic, lemon and oil with some
seasoning, and loosen with a few drops of water. Pour the dressing over the
salad, toss well, and serve.
Nutrition per serving:
518 k calories, protein 36g, carbohydrate 37g,
fat 26 g, saturated fat 5g, fibre 5g, sugar 6g, salt 1.32 g.
Recipe from Good Food magazine, July 2008.
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