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2 servings
Ingredients
- 8 medium size tomatoes, sliced
- 350g potatoes, cooked and sliced
- 200g salmon fillet
- 60g pack mixed salad leaves
- 1 tablespoon coarse ground black pepper
- Juice from 1 orange
- 1 tablespoon mustard
Directions
- Put together the potato slices and the tomato slices and.
Add the salad leaves on top.
- Press one side of each salmon fillet into the pepper.
- Heat a non-stick frying pan or a griddle until hot.
- Place the salmon in and cook for 3-4 minutes each side
until just cooked.
- Lay the salmon on top of the salad leaves.
- Mix together the orange juice and the mustard.
- Drip over the salad.
- Divide between 2 serving dishes and serve.
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