Ingredients:
- 2 Wild Salmon Fillets
- salt and freshly ground black pepper
- juice of 1 lemon
- 1.5 lbs baby new potatoes
- ½ pack mint, leaves only, chopped
- 3 x heaping TBLS mayonnaise
- 1 midi cucumber, sliced into ribbons
- 1 large carrot, topped, tailed and sliced into ribbons
Method:
Preheat the oven to 350
Place the salmon fillets on a lightly oiled baking tray, season and sprinkle juice of half a lemon over the fillets. Bake for 25 minutes or until the fish flakes with a fork.
Meanwhile boil the potatoes in a large saucepan of boiling water until tender to a knife point. Drain and allow to cool slightly.
In a small bowl, mix the chopped mint with the mayonnaise and remaining lemon juice to taste. Set aside.
Mix the cooled potatoes, the ribbons of cucumber and carrot together with a couple of spoonfuls of the citrus mayonnaise.
Serve with the salmon and the rest of the mayonnaise on top. Garnish with a sprig of mint to serve
