Ingredients


For the marmalade-glazed salmon

1 tbsp orange marmalade

1 tsp fresh root ginger, peeled, chopped

1 tsp Dijon mustard

100g/3½oz salmon fillet, skinned

1 tbsp olive oil

For the green bean salad

85g/3oz green beans, topped, tailed, chopped

15g/½oz fresh root ginger, peeled, chopped

1 tbsp olive oil

salt and freshly ground black pepper

For the sautéed new potatoes

85g/3oz new potatoes, cooked, sliced

2 tbsp olive oil

salt and freshly ground black pepper


Method


For the marmalade-glazed salmon, place the marmalade, ginger and mustard into a bowl and mix well. Spread the marmalade mixture all over the salmon fillet.

Heat the olive oil in a frying pan over a medium heat. Add the salmon and fry for 2-3 minutes each side, or until cooked through.

For the green bean salad, place the chopped green beans, ginger and olive oil into a frying pan over a medium heat and fry for 2-3 minutes. Season, to taste, with salt and freshly ground black pepper.

For the sautéed new potatoes, place the sliced, cooked potatoes into a hot pan with the olive oil and fry over a medium heat until golden-brown on all sides. Season well with salt and freshly ground black pepper

To serve, place the sautéed potatoes onto a serving plate, top with the green bean salad and place the marmalade-glazed salmon on top.


Recipe adapted from: Good Food

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