In the past she taught you to tie your shoe laces, tirelessly cleaned your bedroom and cooked breakfast, lunch and dinner for you. On Sunday you could shower her with flowers, perfume or chocolates to celebrate Mother’s Day. However why not rustle up a tasty Sunday lunch. My own mum is a big fish fan so this is for her. What’s more this easy dish packs some big flavour punches and is also really healthy. Serve with some fresh crusty bread, a glass of something sparkly and why not go that extra mile and wash the dishes too!
4 salmon steaks
110g of salad
250g of cherry tomato’s halved
2 sweet potatoes sliced
70g of goats cheese
70g of walnuts chopped
1 apple, cored and chopped
juice of one lemon
turmeric and rapeseed oil to panfry the salmon
The Cooking Bit…
1.To begin making the salad place the sliced sweet potato on a round plate, place another plate on top and cook in the microwave for 6 minutes. Then place them under the grill on a tray, turning them when they become charred and crisp.
2. Tip the salad into a big bowl along with the tomatoes, then add in the apples along with the lemon juice and add in the walnuts. Throw in the sweet potato chips and then finally add in the goats cheese crumbled.
3. For the fish heat a little rapeseed oil and turmeric in a griddle pan. Once hot place each of the salmon steaks on the pan and panfry for three to four minutes each side. If you like the skin really crispy, leave the skin side down a little longer.
4. Plate up the salad and place the salmon on top. Drizzle with balsamic vinegar to finish.