|Energy (Kcal) 489|
|Saturated Fat 3.4g||17%|
|Total Sugars 4.8g||5%|
Heat the grill to medium/high. Place the potatoes in a saucepan of boiling water and boil for 10 minutes or until tender.
Place the salmon on a baking tray skin side down and grill for 8 minutes until golden and cooked through.
Meanwhile place the lentils, radish, mange tout and parsley in a bowl. Drain the potatoes and add to the bowl.
Mix the olive oil, red wine vinegar, wholegrain mustard and garlic together. Spoon the salad onto plates, top with the salmon fillets and drizzle over the dressing to serve.
800g Salad/Baby potatoes, such as Charlotte or Maris Peer, quartered
4 salmon fillets
390g tinned green lentils, drained
100g radish, finely sliced
150g mangetout, shredded
2 tbsp freshly chopped parsley
2 tbsp olive oil
1 tbsp red wine vinegar
½ tbsp wholegrain mustard
1 clove garlic, crushed
For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.
"This brightly coloured and intensely flavoured recipe is speedy enough for any night of the week. The sweet and sour relish sets off the salmon beautifully and I've roasted the King Edwards in their skins to give the whole thing wholesome comfort."
Enjoy the fantastic spice of these smooth potatoes fuelled by fiery mustard and chilli, the coconut milk is a cooling compliment to the spice and adds a terrific taste.
This Pancake Day 2017 why not try a something with a twist, this savory pancake recipe comes with a household favourite, the potato! With the potato at heart of the dish it allows the flavours of salmon and asparagus to mingle with the delicious pancake base. Savoury pancakes are just as easy and quick as their sweet counterpart and are Perfect for Pancake Day!
Why not check out more of our Pancake Day 2017 recipes!