NEW IDEA FOOD : 6-INGREDIENT EMERGENCY DINNERS

Tasty weeknight meals, ready in a flash!

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Salmon with Dijonnaise Potato Salad

Serves 4, Prep and Cook 30 mins

4x 150g boneless salmon fillets

DIJONNAISE POTATO SALAD

500g packet mini microwavable baby white potatoes

250g baby green beans, halved diagonally cup sour cream

14 cup Dijonnaise

3 green spring onions, thinly sliced

1 To make salad, microwave potatoes according to packet directions. Cut in half and place into a large bowl. Cool slightly.

2 Place beans in a medium heatproof bowl. Cover with boiling water. Stand 2 minutes. Drain. Refresh under cold water. Drain well.

3 Combine sour cream, Dijonnaise and 1 tblsp water in a small bowl. Add to potatoes with beans and onions. Season with salt and pepper. Gently toss to coat.

4 Meanwhile, heat a lightly oiled, large non-stick frying pan over medium to high heat. Add salmon. Cook for about 3 minutes on each side, or until cooked to your liking. Remove.

5 Serve salmon with warm potato salad and lemon wedges (optional).

TIP For a change, replace salmon fillets with 4 x 200g beef sirloin steaks and cook to your liking.

Tandoori Lamb with Minted Apple Relish