Seared Salmon & Saute potato
Takes 20mins serves 4 3tbsp groundnut oil 600g small potatoes, sliced 2 garlic cloves, crushed 4 salmon fillets, each sliced into 2 400g cherry tomatoes, halved 2tbsp balsamic vinegar Bunch basil leaves, chopped Rocket leaves, to serve
Heat the oil in a heavy pan and fry the potato slices for 5 mins, until they’re browned underneath. Turn and cook for about 5 mins until golden on the other side. Push them to one side so they continue cooking gently. Add the garlic. Season the salmon, add to the pan and cook for a few mins, then turn and cook for a few mins more until tender. Spoon the potatoes on to four plates. Add the tomatoes and balsamic vinegar to the pan, cook for 2 mins until the tomatoes are beginning to soften and the balsamic vinegar has turned syrupy. Scatter with some basil leaves and serve with the saute potatoes and rocket.