Salmon salad, potato, dill, cucumber
WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW
Dijon mustard dressing
PANTRY STAPLES: Cooking oil, salt
Dijon mustard dressing: Ingredients: Dijon mustard, vinegar, olive oil
Salmon: Best before: 03/02/2021
1. Prepare the ingredients: Wash the vegetables. Halve the potatoes. Halve and slice the cucumbers. Remove the ends from the beans. Roughly chop the dill leaves.
2. Cook the salmon: Heat a splash of oil in a medium frying pan. Cook the salmon for 3 minute each side or until just cooked. Remove from the heat and rest for 5 minutes. Remove the skin and gently flake the salmon.
3. Cook the potatoes and beans: Bring a saucepan of salted water to the boil. Add the potatoes. Boil for 5 minutes or until almost tender. Add the beans and cook for one minute. Drain the potatoes and beans through a sieve of colander. Cool under running water.
4. To serve: Add the potatoes, beans, cucumbers, half of the dill and dijon mustard dressing to a bowl, toss gently to combine. Divide the salad between the serving plates. Top with the flaked salmon and the remaining dill.