Salmon with Lemon Sauce, and Potato with Mint Salad

Ingredients: 
Salmon and Lemon sauce:
3 Tbsp of lemon juice
1 Tbsp olive oil or any other vegetable oil
200g to 300g Salmon fillets
1/4 cup chicken stock
1 cup full-fat cream
Salt & cracked black pepper to suit taste
parsley - added in the end for garnish 

Potato Salad with Mint:
Small potatoes
1 cup fresh mint leaves
Lemon juice 
Olive oil
Salt & cracked black pepper to suit taste


Method:

Salmon with the Lemon Sauce

Add cream, chicken stock, and lemon juice to a pot on high heat. Bring to boil and reduce the heat to low. Cover the pot with lid and simmer for 10 minutes. Add salt and pepper to suit taste.

Coat the salmon fillets in olive oil, salt, and cracked black pepper. Bring a frying pan to high heat. Fry the salmon on each side for 5 minutes. Serve the salmon and pour the lemon sauce over, and garnish with parsley.

I find this is a great dish as it is generally pretty healthy (the only thing that's not the best for your here is the full-fat cream), and take's almost no time to prepare.

Potato Salad with Mint

We ordered this at a local City Gallery cafe and were surprised at how well the mint complemented the potatoes. Add all the ingredients listed above together in a bowl. You can vary the amount of each of the ingredients depending on how much salad you want to make. It's hard to go wrong here. Mix well and serve. Sue's mum came over shortly after this and just missed out. Oh well 

Great dish for a dinner party.

Italian Salmon Salad

This will serve 4 people or 2 really hungry adults like me and my partner.I'm not completely sure why we decided to call it Italian. The only reason the name fit was due to the olives and olive oil.

Ingredients
3 Tomatoes - chopped into small cubes
1/2 large cucumber - thinly sliced
1/2 can of corn - drained
1 whole lettuce bunch - diced
1 jar of olives - sliced into halves
100-200 g of salmon - diced into thin and narrow slices
1 whole red onion - diced
Dill - about 3 branches finely chopped
Salt - to taste
Cracked pepper - to taste

Salad Dressing
1 part olive oil : 2 part vinegar, and a dash of lime juice.

Combine all the ingredients together in a large bowl and pour in the salad dressing. You can vary the mount of dressing to suit. You just need enough to coat all of the salad. The vinegar will actually slightly cook the salmon, giving it a tingly, vinegary taste. The salad is best eaten instantly after it is made while it is fresh. However if you keep it in a fridge over night you will find that all of the flavours have fused together and everything taste even better. I would not let it sit in the fridge for more than 1 day because all the ingredients will completely loose all their crunchiness.