Boil potatoes in a large pan for 10-12 mins,
adding the broccoli pieces for the final
4 mins until everything is tender. Drain well.
Meanwhile, place the salmon fillets in a
microwaveable dish, splash with a little
water, then cover in cling film and microwave
on High for 2½ mins until the fish flakes.
Heat the grill. Heat the oil in a deep frying
pan. Cut the potatoes into chunky slices,
then quickly cook in the pan over a high heat
until golden on the edges. Flake the salmon
into large chunks and poke amongst the
potatoes with the broccoli. Stir the mint and
some seasoning into the eggs, then pour
into the pan. Leave for 6 mins over a low
heat until the sides are set and just the
centre is a little wobbly, then flash under the
grill to set completely and brown. Serve in
wedges with a big green salad on the side.