1 tbsp orange marmalade
1 tsp fresh root ginger, peeled, chopped
1 tsp Dijon mustard
100g/3½oz salmon fillet, skinned
1 tbsp olive oil
85g/3oz green beans, topped, tailed, chopped
15g/½oz fresh root ginger, peeled, chopped
1 tbsp olive oil
salt and freshly ground black pepper
85g/3oz new potatoes, cooked, sliced
2 tbsp olive oil
salt and freshly ground black pepper
1 tbsp orange marmalade
1 tsp fresh root ginger, peeled, chopped
1 tsp Dijon mustard
100g/3½oz salmon fillet, skinned
1 tbsp olive oil
85g/3oz green beans, topped, tailed, chopped
15g/½oz fresh root ginger, peeled, chopped
1 tbsp olive oil
salt and freshly ground black pepper
85g/3oz new potatoes, cooked, sliced
2 tbsp olive oil
salt and freshly ground black pepper
For the marmalade-glazed salmon, place the marmalade, ginger and mustard into a bowl and mix well. Spread the marmalade mixture all over the salmon fillet.
Heat the olive oil in a frying pan over a medium heat. Add the salmon and fry for 2-3 minutes each side, or until cooked through.
For the green bean salad, place the chopped green beans, ginger and olive oil into a frying pan over a medium heat and fry for 2-3 minutes. Season, to taste, with salt and freshly ground black pepper.
For the sautéed new potatoes, place the sliced, cooked potatoes into a hot pan with the olive oil and fry over a medium heat until golden-brown on all sides. Season well with salt and freshly ground black pepper
To serve, place the sautéed potatoes onto a serving plate, top with the green bean salad and place the marmalade-glazed salmon on top.
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