This easy salmon dish tastes sensational! The minted lemony dressing complements the fish and potatoes perfectly, and the crispy bacon adds a scrumptious flavour hit. Serves 4 Preparation time: 10 minutes Cooking time: 20 minutes 4 x 125-150g (5-6oz) frozen wild Alaska salmon fillets 4 rashers smoked streaky bacon 1kg (2lb 4oz) Charlotte or new potatoes, scrubbed 150g (6oz) frozen peas 2 tsp wholegrain mustard 2 tbsp lemon juice 4 tbsp olive oil 2 tbsp fresh chives or spring onions, chopped Mint leaves and extra chopped chives, to garnish
• Preheat a medium-hot grill. Arrange the salmon fillets on the grill rack and cook for 15-20 minutes, turning once. The flesh should be opaque and should flake easily. At the same time, grill the bacon rashers until crispy, then drain on kitchen paper • Meanwhile, cook the potatoes in lightly salted boiling water for about 20 minutes, until tender, adding the frozen peas for the final 2-3 minutes of cooking time. Whilst they are cooking, mix together the wholegrain mustard, lemon juice, olive oil and chives or spring onions • Drain the potatoes and peas, then share them between 4 warmed plates, snipping the bacon rashers on top • Arrange a hot salmon fillet on top of each portion of potatoes. Spoon over some dressing, sprinkle a few mint leaves and extra chives on top, then serve Cook’s tip: Reduce the cooking time for the salmon to 6-8 minutes if the fillets have thawed. Recipe from the Alaska Seafood Marketing Institute.