RECIPE BY:

Michael Weldon

SERVING SIZE:

4 people

TIME:

Prep Time 5 mins
Cook Time 20mins

INGREDIENTS:

• 4 x 200g pieces of salmon, skin on
• Cobram Estate Robust Extra Virgin Olive Oil
• Salt and pepper
• 1kg Baby Potatoes, cut in half
• Juice from half a lemon
• 1 shallot, sliced thinly
• ¼ cup of ZoOSh Balsamic Splash Light Dressing
• 2tbs seeded mustard
• ½ cup parsley, chopped
• ½ cup dill sprigs, chopped

METHOD:

• Preheat oven to 180C
• On an oven tray, place salmon pieces on top of some baking paper. Season with salt and pepper and drizzle some olive oil over the top. Place tray in the oven and allow it to cook for 10 minutes.
• In a bowl, add thinly sliced shallots, seeded mustard, balsamic dressing, lemon juice, dill and parsley and give it a good mix.
• In a large pot, place cut potatoes in a pot full of cold water with a pinch of salt and a tablespoon of vinegar. Bring to boil for roughly 15 minutes or until potatoes are nicely softened. Strain water and add warm potatoes straight into the dressing mixture. Toss the potatoes through the dressing until they are evenly coated.
• To serve, place salmon on a plate with your delicious warm potato salad.