Crispy Topped Salmon, Asian Style Vegetables & New Potatoes –

Ingredients

• 700g baby new potatoes, cut into half or quarters if large
• 250ml water
• 1 tsp salt
• 200g carrots, cut into thin sticks 7cm by 0.5cm
• 2 sticks celery, cut into thin sticks 7cm by 0.5cm
• Zest and juice of 1 lime
• 1 tbsp sesame seed oil
• 1 tbsp soy sauce
• 2cm cube ginger, grated
• Pinch chilli flakes
• 1 tsp caster sugar
• 4 (approx 130g each) salmon fillets
• 20g dried breadcrumbs
• To taste salt and ground black pepper
• 24.5oz baby new potatoes, cut into half or quarters if large
• 8.75fl. oz water
• 7oz carrots, cut into thin sticks 7cm by 0.5cm
• 4 (approx 4.55oz each) salmon fillets
• 0.7oz dried breadcrumbs
• or
• Step 2 Put potatoes, water and salt in the bottom of the pot. Stir together
• Step 3 Place the bottom layer of the reversible rack in the lower position
• Step 6 When cooking is complete, carefully remove the entire rack with the salmon and vegetables
• Step 7 Drain the new potatoes, then serve with salmon and vegetables