A simple mustard, honey and dill dressing "saladises" this simple, healthy meal of good-oil fish. This recipe was also found in "The Age" epicure section, and is so simple and yet so tasty and good for you!

Ingredients

4 serv.

small potatoes, unpeeled↗20
fine green beans↗400 g
(160 g) salmon fillets or (160 g) ocean trout fillets4
sea salt↗
pepper↗
watercress↗100 g
lemon, quartered↗1
dill, extra for serving↗
Dressing
whole grain mustard↗1 tablespoon
honey↗1 tablespoon
red wine vinegar↗1 tablespoon
dill, finely chopped↗1 tablespoon
olive oil↗2 tablespoons
sea salt↗
pepper↗

Step-by-step instructions

1
Heat the oven Celsius Cook the potatoes in simmering salted water for 15 minutes until tender, adding the beans after 10 minutes.
2
To make the sauce, whisk the honey, mustard, vinegar, olive oil and dill until thickened. Place the salmon on a baking tray lined with baking paper or foil, brush with olive oil and season well. Bake for 8-10 minutes, depending on size. Rest for 5 minutes, then gently break up into bite size pieces with your fingers.
3
Drain the vegetables and cut the potatoes in half. Toss them in the dressing with the beans and watercress. Spread over four dinner plates and tuck in the salmon and extra dill. Drizzle with any remaining dressing and serve with a lemon or lime wedge.

Source: food.com

Original recipe ↗

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