Sweet Chilli-Glazed Salmon with Feta Crush and Caper Crème

Steps

1. Cook potatoes Preheat oven to 220ºC. Bring a medium pot of salted water to the boil with the lid on. Peel and dice potatoes 2cm. Place in pot of boiling water and cook on medium-high heat for 15-16 minutes, until soft. Drain, return to pot with mustard, feta cheese and milk. Mix lightly to crush or use a fork. Season to taste and keep warm with the lid.
2. Prep salmon Pat salmon dry and remove any pin bones. Cut into 4–5 pieces. Place skin side down, on a lined oven tray and season. In a small bowl, combine sweet chilli sauce and lemon zest. Spread evenly over top of salmon and set aside.
3. Prep veggies and cook salmon Cut broccoli into small florets; slice courgette into 0.5cm rounds; cut cherry tomatoes in half. Cut lemon into wedges. Set all aside separately. Bake salmon for 5-7 minutes for medium (depending on thickness), or until cooked to your liking.
4. Cook veggies Heat a drizzle of oil in a large fry-pan on medium-high heat. Add broccoli to pan and stir-fry for 2-3 minutes. Add a knob of butter, water, courgette and tomatoes. Cook for a further 2-3 minutes, until broccoli is bright green and tender and tomatoes have softened. Season to taste.
5. Top feta crush with broccoli toss, salmon, caper crème and a lemon wedge.