Potatoes, salmon, a little mustard vinaigrette and voila! Dinner is served.
- Servings: 4
Photography: Romulo Yanes
Source: Everyday Food, October 2012
- 1 pound small red potatoes
- 2 skinless salmon fillets (4 ounces each)
- Half a sliced cucumber
- Olive oil
- Red-wine vinegar
- Dijon mustard
Boil potatoes; let cool, then halve. Season salmon fillets and cook in a lightly oiled nonstick skillet over medium-high until opaque throughout, 3 to 4 minutes per side. Flake into large pieces and toss with potatoes and cucumber; dress with oil, vinegar, and mustard; season.