SALMON WITH NEW POTATO & WATERCRESS SALAD

Salmon with new potato & watercress salad image

A flaky salmon fillet pairs beautifully with this new potato, green bean and shallot salad dressed with a tangy wholegrain mustard dressing

Provided by Sara Buenfeld

Categories Dinner, Fish Course, Lunch, Main course

Time 30m

Number Of Ingredients 9

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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
1 ½ 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

Steps:

Heat oven to 200C/180C fan/gas 6. Take a square of foil and arrange the sliced shallots in the centre. Put the fish fillets on top, add 2 sprigs of dill and ½ tbsp of the vinegar. Close the foil, sealing it to make a parcel, and place on a baking tray. Put in the oven for 12 mins.
Steam the potatoes for 6 mins. Add the beans and cook for 5 mins more. Put the remaining vinegar in a bowl with the oil, mustard, watercress, and most of the chopped dill and shallot, and mix well. Add the warm beans and potatoes, and gently toss together. Serve with the cooked fish, pouring over the juice from the parcel, and scatter over the remaining dill.

Nutrition Facts : Calories 378 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 0.3 milligram of sodium