This recipe is really quite simple and tastes wonderful. Salmon fillets are roasted and served with crushed potatoes and a delicious bacon and spring onion dressing.
Prep time: 5 minutes | Cooking time: 35 minutes
SERVES
Four
INGREDIENTS
- 500g waxy potatoes, scrubbed or rubbed clean (no need to peel)
- 75g watercress, any tough stalks removed, roughly torn
- 3 tbsp extra-virgin olive oil
- good squeeze of lemon
- 4 salmon fillets, about 175g-200g each
- 2 tbsp oil (sunflower, groundnut or olive oil)
For the dressing:
- 100g bacon lardons
- 2 spring onions, trimmed and finely chopped
- 3 tbsp extra-virgin olive oil
- 3 tsp white balsamic vinegar
- Squeeze of lemon (to taste)
METHOD
- Preheat the oven to 200/190C Fan*/Gas 6.
- Steam or boil the potatoes and, when tender, roughly break them up with a fork. Toss in the watercress, extra-virgin oil, a squeeze of lemon juice and seasoning.
- While the potatoes are cooking, put the salmon fillets into a roasting tin, brush with oil and season. Roast for 12 minutes.
- To make the dressing, cook the bacon in a dry frying pan then mix it with all the other ingredients and some freshly ground black pepper. You shouldn’t need salt because of the bacon.
- Divide the potato mixture between four plates, set a piece of salmon on top and spoon on some dressing. Serve immediately.
* Diana’s conversion may differ slightly from the standard
Source: Telegraph UK
