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Baked Salmon Salad With Citrus Mint Mayonnaise

Recipe Information

Ingredients

• 450g, 2 x salmon tail fillets
• salt and freshly ground black pepper
• juice of 1 lemon
• 600g baby new potatoes
• ½ x 20g pack mint, leaves only, chopped
• 3 x heaped 15ml spoons La Bendedicta Light mayonnaise
• 1 midi cucumber, sliced into ribbons
• 1 large carrot, topped, tailed and sliced into ribbons

Method

Preheat the oven to 180°C, 350°F, Gas Mark 4.

Place the salmon fillets on a lightly oiled baking tray, season and sprinkle juice of half a lemon over the fillets. Bake for 25 minutes or until the fish flakes with a fork.

Meanwhile boil the potatoes in a large saucepan of boiling water until tender to a knife point. Drain and allow to cool slightly.

In a small bowl, mix the chopped mint with the mayonnasie and remaining lemon juice to taste. Set aside.

Mix the cooled potatoes, the ribbons of cucumber and carrot together with a couple of spoonfuls of the citrus mayonnaise.

Serve with the salmon and the rest of the mayonnaise on top. Garnish with a sprig of mint to serve.