Salmon and Potato Salad

Baked salmon served with boiled potatoes mixed with herbs.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
4	Fresh Salmon, Fillet	Salad	Bake, Fry	Less than 30 minutes

Ingredients:

4 salmon fillets, approximately 125g each
4 x 15ml spoons olive oil
750g new potatoes
½ x 20g pack chives
½ x 20g pack basil
20g pack flat leaf parsley, reserving a few sprigs for garnish
salt and freshly ground black pepper

Method:

To cook the salmon: Preheat the oven to 180° C, 350°F, Gas Mark 4.

Heat a heavy based frying pan. Brush each salmon fillet lightly with oil and sprinkle with salt and pepper. Sear both sides in the frying pan then transfer to a baking sheet and cook in the oven for 15 minutes or until cooked through, dependant on size.

To make the potato salad; Cook the potatoes in boiling water for approximately 15 minutes or until soft to the point of a knife. Drain and cool slightly.

Chop the herbs and mix with the remaining oil. Cut the warm potatoes into quarters and stir in the herb mixture, then season to taste.

Serve the salmon fillets on a bed of herby potatoes, garnished with the reserved sprigs of parsley.