Sweet and Chilli Glazed Salmon With Sugar Peas and Potato Salad

Ingredients

• Co-op 375g pack British baby potatoes chopped into bite sized pieces
• Co-op 2 salmon fillets
• 2 tbsp sweet chilli sauce
• 2 tsp sesame seeds
• 1 mild red chilli, finely chopped
• 2 tbsp tahini paste
• x1 lime cut into wedges
• 150g sugar snap peas, halved or sliced
• 125g radishes, thinly sliced
• 4 spring onions, thinly sliced

Method

1. Heat oven to mark 6/200°C/180°C fan. Line a baking tray with greaseproof paper.
2. Place potatoes in a saucepan and cover with boiling water, bring to a boil, reduce to a simmer and cook for 14-16 mins, or until tender when pierced with a fork. Drain and place in cold water to cool for a few mins.
3. Add the salmon fillets, skin side down to the baking tray, spread each with half the chilli sauce and sprinkle over the sesame seeds and chilli, bake for 18-20 minutes.
4. Mix tahini in a bowl with 2 tbsp water and a squeeze of lime, season to taste. Add the peas, radishes and most of the spring onions, reserving a few to garnish. Drain the cooled potatoes, and add to the bowl, stirring to coat.
5. Serve the potato salad with the fish, garnish with the remaining spring onion.