For the salad
- 250g new potatoes, sliced
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 160g French beans, trimmed
- 2 wild salmon fillets
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 80g salad leaves
- 4 small clementines, 3 sliced, 1 juiced
The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…
- handful of basil, chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- handful of coriander, chopped
For the dressing
- 2 tsp sesame oil
- 2 tsp tamari
Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…
- ½ lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 red chilli, deseeded and chopped
- 2 tbsp finely chopped onion (¼ small onion)
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Steam the potatoes and beans in a steamer basket set over a pan of boiling water for 8 mins. Arrange the salmon fillets on top and steam for a further 6-8 mins, or until the salmon flakes easily when tested with a fork.
Meanwhile, mix the dressing ingredients together along with the clementine juice. If eating straightaway, divide the salad leaves between two plates and top with the warm potatoes and beans and the clementine slices. Arrange the salmon fillets on top, scatter over the herbs and spoon over the dressing. If taking to work, prepare the potatoes, beans and salmon the night before, then pack into a rigid airtight container with the salad leaves kept separate. Put the salad elements together and dress just before eating to prevent the leaves from wilting.
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