2 Salmon Fillets
1 broccoli stalk (s)
1 cup of frozen peas (ss)
8 small salad potatoes
1tbsp “runny honey”
1tbsp light soy sauce
1 lemon, use the rind & sliced thinly, also the juice (s)
Lettuce, carrot, tomato, onion, red pepper & celery (s)
Place the salmon in a dish; tip the soy sauce over the salmon followed by the runny honey, cover in Clingfilm and place in the fridge to marinate.
Pre-heat the cooker to 180c, remove the salmon from the dish and place on a piece of tinfoil to form a “loose parcel”, add some of the marinade, sprinkle with chopped dill and add sliced lemon pieces along the length of the salmon, grate the rind of the lemon across the salmon, loosely wrap and place in a oven-proofed dish, and place in the cooker for 25 mins or until the salmon is cooked (the salmon will start to go a lighter shade and flake easy).
Cut the potatoes in half and cook in salted water for 20-25 mins. When cooked, drain in a sieve and cover.
Cut the broccoli into florets and place in a saucepan of salted boiling water along with the peas, bring to the boil and cook for 5 mins until “Al Dente”, remove and drain.
Plate up the salmon, removing the lemon and liquid, add the potatoes, broccoli & peas, add lemon juice if required. Serve with a side salad.