PAN-FRIED SALMON STEAKS WITH CUCUMBER SALAD

Ingredients

4 fresh salmon fillet (150g – 200g each) 300 g mini cucumbers 30 to 45 ml dill, chopped 1 green chilli,thinly sliced 2 medium red onions, thinly sliced 150 g radishes, thinly sliced 500-700 g large potatoes, peeled and cubed olive oil, to drizzle sea salt and freshly ground black pepper, to taste

Cooking Instructions

Moisten the fish with oil and sear in a hot non-stick pan to seal and brown. Season and place on a baking sheet lined with non-stick baking paper. Before serving, bake at 180°C for 5 minutes.

To bake the potatoes: Moisten the potatoes with olive oil and season. Flatten into a single layer on a baking sheet. Bake at 220°C, one shelf above the middle until browned and crusty, about 30 minutes. Serve salmon steaks with the salsa and hot crusty potatoes.

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