Warm Salmon and Potato Salad

Ingredients

750g new potatoes, quartered

1 red onion, cut into wedges

1Tsp oil

200g cherry tomatoes

4 salmon fillets

Dressing

juice of 1 lemon

1 Tsp wholegrain mustard

1/2 Tsp sugar

50ml oil

Method

Preheat oven to 220°C. Put potatoes and onion wedges into a medium roasting tin, add oil and stir to coat. Spread vegetables out and roast for 35min, or until just tender.

Remove the tin from the oven, stir in the cherry tomatoes and lay the salmon fillets on top of the vegetables. Season well and return to the oven for a further 12min, or until the fish is opaque and cooked through.

Meanwhile, in a small bowl, whisk together the lemon juice, mustard, honey, olive oil, a splash of water and plenty of seasoning until combined.

Serve on a bed of salad leaves. Pour the dressing over the salmon and vegetables.

Review

This is good! Very good. It shall become one of the regulars.

The original recipe had honey in the dressing. I really did try to use honey in the dressing, but as I was squeezing the container all I could smell were bee farts. Turning away in disgust at the smell, I decided on using a bit of sugar instead of honey (and put the substitution in the ingredients). Next time I might try maple syrup instead, but just a little bit.