Warm salmon salad

• large King Edward potatoes↗2

  cut into big chunks, skin left on

• frozen pea↗200g g
• rashers lean back bacon↗2

  sliced

• salmon fillet↗2 x 150g

  2 x 150g, skinned

• pack beetroot↗250g g

  (not in vinegar)

• bag watercress↗90g g
• spring onion↗bunchs

  bunchs, sliced

• olive oil↗1 tbsp tbsp
• lemon juice↗squeeze

  squeeze

• Dijon mustard↗1 tsp tsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.