“The super-fresh flavours in this salmon salad were made for each other – a beautiful summer lunch! ”
Ingredients
- 450 g new potatoes
- 150 g green beans
- 4 x 200 g salmon fillets , skin off, pin-boned, from sustainable sources, ask your fishmonger
- olive oil
- 2 lemons
- 1 clove of garlic
- 250 g fat-free natural yoghurt
- 1 pinch of cayenne pepper
- 1 bunch of watercress
- 1 sprig of fresh mint
- 1 sprig of fresh basil
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Cook the potatoes in a pan of boiling salted water for 15 to 20 minutes, or until tender, adding the beans for the final few minutes, or until cooked to your liking. Drain and leave to cool.
- Rub the salmon pieces with a little oil, a squeeze of lemon juice and a little zest (saving some for dressing), and a pinch of sea salt and black pepper.
- Roast for 15 to 20 minutes, or until just cooked through, then leave to cool slightly.
- Peel, then grate the garlic into the yoghurt and season with salt and pepper, a little lemon juice and the cayenne pepper.
- Dress the potatoes and green beans in a little salt and pepper, lemon juice and zest, and olive oil. Toss together with the watercress and picked herb leaves, then divide between plates.
- Break the cooked salmon up and place on the dressed beans and potatoes. Serve with a spoonful of the garlicky yoghurt dolloped on top.
Tips
If garlic’s not your thing, try spiking the yoghurt with a little mustard instead.
Source: Jamie Oliver
