Honey-salmon and Potato Salad Recipe
Ingredients
| Fillet | 250 Gram, skinned | |
| Clear honey | 1 Tablespoon | |
| 1 tablespoon wholegrain Dijon mustard | ||
| Potatoes | 150 Gram | |
| Cooked beans | 50 Gram, sliced | |
| Cucumber | 100 Gram, diced | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
1. The evening before, line a baking sheet with nonstick baking paper and put the salmon on top. Mix together the honey and mustard.
Check the seasoning and add salt if needed and pepper to taste, then spoon half of the mixture over the salmon.
2. Bake in a preheated oven, 180"C (350°F), Gas Mark 4, for 15 minutes or until cooked through. Set aside on a plate to cool. When cool enough to handle, break into flakes.
3. Slice the potatoes and divide between 2 airtight containers, followed by the beans and cucumber and finally the salmon. Pour over the remaining honey and mustard mixture. Refrigerate overnight; the second portion will keep for up to 3 days.
Check the seasoning and add salt if needed and pepper to taste, then spoon half of the mixture over the salmon.
2. Bake in a preheated oven, 180"C (350°F), Gas Mark 4, for 15 minutes or until cooked through. Set aside on a plate to cool. When cool enough to handle, break into flakes.
3. Slice the potatoes and divide between 2 airtight containers, followed by the beans and cucumber and finally the salmon. Pour over the remaining honey and mustard mixture. Refrigerate overnight; the second portion will keep for up to 3 days.
Chef
