Potato and lentil salad with radish, mange tout with grilled salmon

31 July 2015

Healthy, quick and delicious - try this flavourful grilled salmon fillet with lentil and potato salad.

Preparation time

10-15 minutes

Cooking time

10 minutes

Serves

4



Ingredients

  • 800g firm potatoes, such as Charlotte or Maris Peer, quartered
  • 4 salmon fillets
  • 390g tinned green lentils, drained
  • 100g radish, finely sliced
  • 150g mange tout, shredded
  • 2 tbsp freshly chopped parsley
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • ½ tbsp wholegrain mustard
  • 1 clove garlic, crushed

Method

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.

Our thanks to the Potato Council for providing this recipe.

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