Grilled Wild Alaska Salmon with Warm Potato and Bacon Salad
• 4 x 125-150g (5-6oz) frozen fillets wild Alaska salmon
• 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 chopped fresh chives or spring onions
• 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 to 20 minutes, turning once. When cooked, 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 or 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 to 8 minutes if the fillets have thawed.