Salmon & Potato Salad with Herby Yoghurt Dressing
Diary of a Sauce Pot
Diary of a Sauce Pot
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Ingredients

  • 11 year old step
  • 12 hour
  • 3 salmon fillets
  • 3 slices lemon
  • or lime
  • 6 small potatoes
  • cupful of frozen peas
  • 1 spring onion
  • bunch of fresh asparagus
  • salt and pepper
  • 1 clove garlic
  • handful finely chopped fresh herbs
  • salt and pepper
  • 6. Heat a little oil in a frying pan and gently cook the asparagus until slightly softened and with a little colour.
  • 7. When the potatoes are nearly ready throw in the frozen peas. Drain when cooked.
  • 8. Plate up the peas and potatoes, scatter over some spring onion and drizzle with a tbsp of the yoghurt dressing. Serve the rest of the dressing in a pot on the table for people to help themselves.

Instructions

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