300g salmon fillets, skinned and boned
Olive oil, for brushing
Salt and cracked black pepper, to taste
300g baby potatoes, sliced
50g baby rocket
2 teaspoons capers, chopped
1½ tablespoons dill, chopped
1/3 cup whole egg mayonnaise
1 tablespoon lemon juice
Salt and cracked black pepper to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Brush salmon with oil and sprinkle with salt and pepper.
Heat a non-stick frying pan over high heat and cook salmon for three minutes on each side. Cool, then flake into large pieces.
Steam the potato slices until tender.
To make the dressing, mix together the capers, dill, mayonnaise, lemon juice, salt and pepper. Mix through potatoes and salmon, then serve on rocket leaves.