Serving size: Serves 2
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Low cholesterol
Course: Lunch, Main

INGREDIENTS

300g salmon fillets, skinned and boned
Olive oil, for brushing
Salt and cracked black pepper, to taste
300g baby potatoes, sliced
50g baby rocket

Dressing
2 teaspoons capers, chopped
1½ tablespoons dill, chopped
1/3 cup whole egg mayonnaise
1 tablespoon lemon juice
Salt and cracked black pepper to taste

METHOD

Brush salmon with oil and sprinkle with salt and pepper.

Heat a non-stick frying pan over high heat and cook salmon for three minutes on each side. Cool, then flake into large pieces.

Steam the potato slices until tender.

To make the dressing, mix together the capers, dill, mayonnaise, lemon juice, salt and pepper. Mix through potatoes and salmon, then serve on rocket leaves.