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Grilled Salmon Salad


This is a speedy little spring supper number but it needs fresh fish – whatever fish you feel like but make it oily – trout, salmon, mackerel, etc, etc.


Enough for 2
2 salmon fillets skin off
100 grams French beans, cooked and cooled
350 grams of new potatoes, halved, cooked and cooled
Handful of white cabbage, finely shredded
Fresh spinach – torn.

3 parts olive oil to 1 part white wine vinegar or lemon juice
1/2 tps Dijon mustard
Pinch of salt and cracked black pepper
Pinch of dried Oregano
Mix all of the above well, taste, adjust etc, etc – you’re the boss.



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