NZ Salmon

Add the potato to the boiling water. Cook until easily pierced with a knife, 12-15 minutes, then drain. Return the potatoes to the saucepan and add the lemon juice (2 tsp for 2 people / 4 tsp for 4 people), lemon zest, the salt and dill & parsley mayonnaise. Toss until the potato is well coated. Cover to keep warm.

On a plate, combine the plain flour, lemon pepper spice blend and a pinch of salt and pepper. Pat the salmon fillets dry, add to the flour mix and turn to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Once hot, add the salmon, skin-side down, to the pan and cook until just cooked through, 2-3 minutes on each side (depending on thickness).

Whilst the salmon is cooking, thinly slice the green apple. In a medium bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people), the balsamic vinegar, cucumber, apple and mixed salad leaves. Season with a pinch of salt and pepper. Toss to coat. TIP: Toss the salad just before serving to prevent soggy leaves.