Salmon Fillets with Hot Potato Salad
By Young's SeafoodSalmon fillets served with a hot potato, tomato and basil salad.Time and servings
Total time
Servings
Cooking time
Ingredients
7 total- 350 g of new potatoes, cooked in salted boiling water
- 4 young's salmon fillets
- 3 tbsp of olive oil
- 0.5 red onion, diced
- 300 g of cherry tomatoes, halved
- 1 tbsp of balsamic vinegar
- 2 tbsp of basil, chopped
Method
5 stepsStep 1
Cook the salmon in olive oil for about 2 minutes on each side.
Step 2
In the same pan add more olive oil and cook the onions for 2 minutes until soft, add the cherry tomatoes and cook for 3 minutes stirring occasionally.
Step 3
Add the balsamic vinegar and cook for a further 40 seconds and then add the remaining olive oil.
Step 4
Mix the tomato mix with the warm cooked potatoes and combine together. Add the basil and season.
Step 5
Arrange the potato salad in the middle of the plate and sit the salmon on the top.