4x150g salmon fillets
15g butter for frying
Juice of half a lemon
Freshly ground black pepper
300g mixed leaves (washed)
1 cucumber, topped and tailed, de-seeded and sliced
For the potato salad:
1kg baby potatoes steamed, cooled and diced
1 onion finely diced
250g gherkins, finely chopped
250ml low fat natural yoghurt
250ml low fat crème fraîche
1tbsp white vinegar
Place the sliced cucumber into a bowl with the mixed leaves.
Put the cooled diced potatoes into another bowl.
Add the onion and gherkins and mix together.
Put the yoghurt, crème fraiche, mustard and vinegar into a bowl and blend well.
Add this to the potato mixture and mix together with a wooden spoon.
In a hot pan melt the butter.
Place the salmon fillets in the pan and fry on both sides until brown.
Reduce heat and add the salt, pepper and lemon juice.
Cook for a further 10 minutes, turning regularly, until cooked through.