Jamie Magazine
By Kate McCullough
Recipe From
Jamie Magazine
By Kate McCullough
240g salmon fillet, from sustainable sources
olive oil
200g new potatoes
100g green beans
2 large free-range eggs
1 soft round lettuce
1 handful of black olives (stone in)
4 ripe plum tomatoes
1 clove of garlic
3 tablespoons extra-virgin olive oil
1 lemon
1 teaspoon Dijon mustard
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