This is a filling and delicious salad perfect for lunch or dinner at any time of the year. It can be served hot or cold. If you wish to serve it cold simply leave it to cool and then pop it in the fridge over night.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serving: Optional (the ingredients below are per portion and can be multiplied as required).
You will need
A handful of salad leave per serving (a mix with beetroot leaves works really well)
One beetroot per serving
One portion of salmon per serving
4-6 new potatoes per serving
Two table spoons of mayonnaise per serving
A sprinkle of fresh rosemary
2 teaspoons of Salmon herb mix per portion.
To start, preheat the oven to 190/gas mark 5. Then prepare your salmon by placing on a tray and seasoning. I have used a ready mixed seasoning for salmon which works really well for me but you can use whatever you prefer. Then place the tray in the oven for 15-20 minutes.
Meanwhile, wash your new potatoes and place in a pot of boiling water for 15 minutes.
In a small bowl, squirt some mayonnaise and then stir in fresh rosemary. Once the potatoes are boiled, transfer them into the bowl and give them a good stir until they are coated in the mayonnaise mixture.
Then toss a handful of salad leaves in each plate. Dice one beetroot per plate and add to the salad leaves. Add the potatoes.
Then remove the salmon from the oven and place on top.
There you have it, a fairly nutritious, filling, people-pleasing salad!