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Warm British Gem Potato Salad with Parsley Dressing and Poached Salmon

by Greenvale Potatoes

Serves 4

Ingredients

4 Fillets of salmon
750g Bag of Sainsbury’s British Gem new potatoes
1 x 100g bag of watercress
8 tbsp good quality extra virgin olive oil
1 Small bunch of flat leaf parsley
Zest of 3 un-waxed lemons
2 cloves garlic crushed
Salt and pepper

Method

Place the potatoes in a large pan of salted water, bring to the boil and cook for 15 minutes or until cooked through.
Take a pan large enough to hold the 4 salmon fillets in a single layer season with salt and pepper and pour over enough hot water to just cover. Very gently poach for 10 minutes, remove from the pan and leave to one side.
Mix the lemon zest with the garlic, flat leaf parsley and olive oil. Chop the potatoes in half and toss in the parsley mixture whilst still warm.
Place on a serving plate, season with a little salt and pepper, Sprinkle over the watercress and flake over the poached salmon.

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Ingredients

Method

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