• 750g salmon steaks – cut into 3-4cm strips
• 8 chat potatoes
• 1/2 cup gooseberry capers - halved
• 1 tablespoon of chopped dill
• 1 bunch baby spinach
• 1 bag of baby rocket      

Dressing:

• 1 tablespoon of capers – squeeze out excess juice and finely chopped
• 2 Tablespoon dijon mustard
• Juice of 1 lemon
• ½ Spanish onion finely diced
• 2 teaspoon of sugar
• 2 tablespoon olive oil
• 1 tablespoon white wine vinegar

• Cut potatoes in half
• Place potatoes on the perforated tray and steam for 20 mins
• At the end of 20 mins, leaving the potatoes in place the salmon on steamer tray and place in steamer for 10 minutes
• Remove salmon and potatoes from steam oven
• Season with salt and freshly ground pepper
• To make the dressing, put all the ingredients together in a bowl and mix well.
• Gently toss the potato, gooseberry capers, dill, spinach and rocket together with half of the dressing. Lay on the platter.
• Break the salmon into chunks on top of the salad mix and drizzle rest of the dressing on the salmon.

• Serves 8