PAN-FRIED SAL­MON AND SPINACH SALAD

Central Otago Mirror - - WHAT’S ON - Spinach salad Sal­mon

Serves 4-5

Ready in: 25 min Prep time: 15 min Cook time: 15 min

❚ 800g waxy baby pota­toes, scrubbed

❚ 200g green beans

❚ 1 pun­net cherry toma­toes

❚ tele­graph cu­cum­ber

❚ 4-5 hand­fuls baby spinach leaves ❚ 2 ta­ble­spoons red wine vine­gar ❚ 2 ta­ble­spoons ex­tra-vir­gin olive oil

❚ 2-3 ta­ble­spoons may­on­naise

❚ Juice of a lemon

❚ 3 ta­ble­spoons chopped pars­ley

❚ 600g bone­less sal­mon fil­lets, cut into 4-5 pieces ❚ a lemon, cut into wedges, to serve

Bringa large pot of salted wa­ter to the boil. Pre­heat bar­be­cue hot plate to high (if us­ing).

Cut pota­toes into halves of quar­ters so they are all roughly

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