Poached Salmon and Orange Salad
A perfect dish for a relaxed lunch or dinner, it will happily wait already assembled whilst everyone catches up over a drink.
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Cooking tools:
- Saucepan
- Stove
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Microplane
- Serving platter
Ingredients
- 20g Dill, finely chopped
- 750g New Potatoes, halved
- 1 1/2 tsp Dijon Mustard
- 1 1/2 Orange, for sliced and zested/juiced
- 2 Spring Onion, finely sliced
- 275g Beetroot, peeled and very thinly sliced (or ribboned!)
- 2 1/2 tbsp Apple Cider Vinegar
- 1 tbsp Caster Sugar
- 80ml Olive Oil
- 50g Mixed Leaves
- 360g Steamed Salmon Fillet, flaked
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