Salmon with new potato & watercress salad - Good Food Middle East
A flaky salmon fillet pairs beautifully with this new potato, green bean and shallot salad dressed with a tangy wholegrain mustard dressing
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Colander
- Skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Plate
Ingredients
- 1 banana shallot, halved – one half thinly sliced, the other finely chopped
- 220g pack salmon trout or salmon fillets, skinned
- 1 tbsp chopped dill, plus 2 sprigs
- 1½ tbsp white wine vinegar
- 250g new potatoes, sliced
- 140g trimmed green beans, halved
- 1 tbsp extra virgin rapeseed oil
- 1 tsp wholegrain mustard
- small handful watercress, finely chopped
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