Cauliflower-potato salad with salmon

Name: cauliflower-potato salad with salmon
Total time: 25 min
Yield: 4
Ingredients: 175 gram salmon fillet with skin; 0.5 lemon; 1 baking flour; 150 gram pod; 450 gram mini potatoes; 3 tablespoon mayonnaise; 0.5 tablespoon mustard; 1 tablespoon fresh dill; 80 gram young leaf lettuce; 250 gram yellow and red cherry tomatoes; 6 black olives without pit

Ingredients

Directions

Spoon 3 tablespoons of water in a frying pan. Place the salmon fillet on the skin and sprinkle with salt and freshly ground black pepper. Squeeze the lemon above it. Smother the salmon covered in just 10 minutes until done.
Cut small florets of the cauliflower and cook them with the snow peas and potatoes in a pan with plenty of boiling water in 4-6 minutes. Rinse them in colander under cold water and let them drain well.
Finely chop the dill. Pour 3-4 tablespoons of liquid from the salmon into a bowl and stir with mayonnaise, mustard and dill into a dressing. Spoon the drained cauliflower florets, snow peas and potatoes through the dressing.
Spread the leaf lettuce over 4 plates and scoop the potato salad. Halve the to and olives. Pluck pieces of salmon from the skin and divide them with the to and olives over the salad.