Yesterday was the first day of summer. Woohoo!! To me summer means outdoor adventure, beaches, camping, iced tea, salads and fish so I have all these things planned for the next few months.
Yesterday I booted off summer with a combination of my two favorite summer foods, fish and salad. This salad is a delicious main course but it's also perfect for taking along as a side dish to your next bbq. It's got lots of nutritional value, with protein packed peas and salmon and spinach loaded with iron. Besides all that, everyone loves little baby potatoes, which happen to be in season right now.
Ingredients (Serves 4):
300-500 Grams of Baby Potatoes1 Cup Baby Spinach
1 Cup Baby Peas
2 Tomatoes
Handful of diced Mint and Parsley
1 Fillet of Hot Smoked Salmon
Mild Blue Cheese, diced (for those who eat dairy)
Dressing:
Equal Parts Olive Oil and Lemon JuiceBlack Pepper
Preheat your oven to 180 degrees celcius (bake) and wash the potatoes well. Line a baking tray with baking paper and spread out the baby potatoes on it, drizzle with olive oil and sprinkle liberally with Himalayan rock salt and pepper. Bake for 20-30 minutes, flipping mid way through. Remove when golden brown on the outside and cooked through.
Toss in a large bowl with spinach, peas, tomatoes (diced) and herbs. Drizzle with dressing and top with salmon sliced into bite sized chunks. Garnish with cheese (optional). Enjoy
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