Bake Salmon with Potato Salad

Ingredients (For 1)

1 piece 125g Salmon fillet / steak

5 Cherry Tomatoes

1 Bay leaf

Salt and Pepper

Potato Salad

5 Baby Potatoes, quartered

1 can Salmon / Tuna

Pepper

Method

1. Boil potatoes in salted water for 10 mins or until desired softness

2. Drain and chill in fridge

3. Preheat Oven to 180 Degrees C

4. Halve the cherry tomatoes, squeeze the juice into a bowl

5. Add bay leaf to juices, and marinade the salmon.

6. Lay a piece of aluminum foil, place salmon in centre.

7. Arrangetomatoes over salmon and season with salt and pepper.

8. Fold foil into a package, properly sealed.

9. Bake in oven for 15 mins

10. In the meantime, open a can salmon / tuna and mix into the potatoes.

11. Season with pepper and mix well.

12. Serve with Salmon

13. Enjoy! 

Potato and Tuna Salad

Ingredients

1 can Tuna flakes in brine

3 potatoes, diced to 1 cm squares

1 hard boil egg, chopped 

1 bunch fresh flat leaf parsley, chopped

Extra Virgin Olive oil

Pepper

Method

1. Boil the potato squares for 10 mins, drain and chill in fridge

2. Once chilled, place potatoes, tuna flakes, half the brine in a large bowl

3. Season with pepper.

4. Check for amount of moistness, you can add more of the brine if you like

5. Plate the salad, and scatter the egg and parsley over.

6. Drizzle some Extra Virgin Olive oil over the salad.

7. Enjoy!   

Warm Potato Salad

Ingredients

4 medium potatoes, peeled and quartered

Bunch of cilantro

Salt and Pepper

Extra virgin olive oil

Method

1. Boil potatoes in salted boiling water for 10mins

2. Drain and cover with tea towel to steam the potatoes.

3. Once cooled, toss potatoes with extra virgin olive oil 

4. Season with salt and pepper

5. Serve with cilantro

6. Enjoy! 

Purple Sweet Potato mash with Hotdogs and Potato Salad

Ingredients

2 medium purple sweet potatoes, peeled and cut into 2-inch chunks
2 potatoes, quartered 

1/2 cup Milk

3 Tbps Butter

1 Egg
2 Hotdogs
2 Tbps Dijon mustard
Coarse salt and ground pepper

Method

1. Place hotdog, egg, sweet potatoes and potatoes in steamer and cover; steam until tender, 20 minutes.

2. Drain, and return sweet potatoes to saucepan.

3. Meanwhile, in a small saucepan, bring milk, butter to a simmer, stirring to combine; remove from heat. 

4. Add to drained sweet potatoes, and mash just until smooth and season with salt and pepper

5. Toss potatoes with mustard and pepper.

6. Arrange hotdogs on top of a bed of mash sweet potatoes. 

7. Serve with potato salad and egg.

8. Enjoy!