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Salmon & broccoli cakes with watercress, avocado & tomato salad
- 500g potatoes , cut into chunks
- 85g broccoli , cut into small florets
- pack of 2 poached salmon fillets
- juice 1 lemon , plus wedges to serve
- small bunch dill , chopped
- 1 tbsp sunflower oil
- 1 tbsp Dijon mustard
- 1 avocado , peeled, stoned and roughly chopped
- 100g cherry tomatoes , halved
- 100g bag watercress
Directions:View on BBC Good Food
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