Grilled Salmon with tomatoes and crushed potatoes with cheese

Serves 1

• 2-3 potatoes, peeled and cut into small chunks
• Salt and pepper
• A knob of butter or marg
• A handful of grated cheddar cheese
• 1 salmon tail fillet, about 5 oz
• 2 tomatoes, halved
• 1 tbsp olive oil
• 2 tsp balsamic vinegar

 

1. Boil the potatoes in lightly salted water for a bout 10 minutes until tender. Drain colander in the sink and return to the pan. Crush with a fork – don't make too smooth. Stir in seasoning, butter and cheese until melted.
2. Preheat the grill. Put the salon and tomatoes on foil on the frill rack. Season lightly, trickle all over with olive oil and sprinkle the tomatoes with the balsamic.
3. Grill salmon for a bout 5-6 minutes until salmon and tomatoes are cooked through. Do no t overcook and do not turn over.
4. Spoon the crushed potatoes on to a warm plate. Carefully lay the fish on top with the tomatoes to one side.