Salmon and charred spring onion and potato salad
Rich in flavour and ready in no time, this sticky BBQ salmon dish is a definitive crowd pleaser. Ready in:...
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Cooking tools:
- Grill
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Pastry brush
- Measuring spoon
- Spoon
- Saucepan
- Colander
- Stove
- Tongs
- Refrigerator
- Serving bowl
- Serving platter
- Kitchen timer
Ingredients
- 1 garlic clove, crushed
- Thumb-sized piece of ginger, finely grated
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 limes, zested and juiced
- 1½ tbsp olive oil, plus extra for drizzling
- 4 Co-op Salmon Fillets
- 100g pack Co-op Trimmed Salad Onions
- 500g Co-op Baby Potatoes, halved or quartered if large
- 120g frozen peas
- ½ red chilli, deseeded and finely sliced
- Large handful coriander or basil, finely chopped (optional)
- Salad leaves, to serve
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