Piri Piri salmon with tzatziki and spring greens

A lovely fresh dish for spring that showcases our great tasting gluten-free Piri Piri salmon.

This recipe tastes good, is easy to do and full of healthy green vegetables.  You can use ready-made tzatziki or try our simple recipe to make your own!

Ingredients

• 2

  BigFish Brand™ Piri Piri Salmon fillets

• 250g

  new potatoes, halved

• 1

  bag of mixed salad leaves

• 1

  handful of frozen peas

• 1

  handful frozen mange tout or green beans

• Olive oil

  for drizzling

• Seasoning

  fresh black pepper and salt

• 1

  small tub prepared tzatziki

• OR for fresh tzatziki

  300g of good Greek yoghurt; half a clove of garlic, finely chopped; half a cucumber, roughly chopped with the core (seeds) removed; the juice of half a lemon; fresh mint, roughly chopped

Method

• 1.

  Pre-heat the oven to 190°C/gas mark 5

• 2.

  Remove all packaging from the salmon fillets and loosely wrap in tin foil lightly oiled with olive oil. Place the fillets on a baking tray in the oven and cook for 35-40 minutes OR follow the instructions on pack to cook using a microwave.

• 3.

  Bring a pan of water to the boil and cook the potatoes for 15 minutes until tender.  Drain and leave to cool.

• 4.

  Replace the water in the pan and cook the frozen greens (peas, mangetout and/or green beans) for 2-3 minutes until tender.  Drain and place immediately in a bowl of iced water.

• 5.

  Once the potatoes have cooled, coat with a generous amount of tzatziki and a drizzle of olive oil Drain and shake the iced greens dry then toss together with mixed salad leaves in a large glass bowl. Remove the cooked salmon from the oven and serve on top of the potatoes and salad.

• 6.

  Make tzatziki

  Simply put the yoghurt, garlic, cucumber, lemon juice and mint in a bowl and season with black pepper and a little salt.  Stir to combine, place in an airtight container and keep in the fridge until ready to use.