Ingredients
The following ingredients have 2 Servings
- 2 large King Edward potatoes , cut into big chunks, skin left on
- 200g frozen pea
- 2 rashers lean back bacon , sliced
- 2 x 150g salmon fillet , skinned
- 250g pack beetroot (not in vinegar)
- 90g bag watercress
- bunchs spring onion , sliced
- 1 tbsp olive oil
- squeeze lemon juice
- 1 tsp Dijon mustard
Instruction
- Boil the potatoes for 15 mins until tender. Add the peas to the pan for the final 2 mins cooking, then drain together. Slice the potatoes thickly, then leave to cool.
- Meanwhile, fry the bacon in a non-stick pan for 5 mins until golden. Lift out, season the salmon, then fry for 3 mins on each side until golden and just cooked in the middle. You won’t need extra oil to cook the fish.
- Whisk the dressing ingredients together with seasoning and 1 tbsp water. Toss the veg together with the dressing and put onto plates, then break the salmon into big pieces and nestle into the salad with the bacon.
