Chicken Hollandaise

• When water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
• Once cooked, drain in a colander and return to the pot, off the heat. 
• Cover with a lid to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Place a pan over high heat with a drizzle of oil.
• Pat the salmon dry with kitchen paper. Season with salt and pepper.
• Once hot, add the salmon fillets, skin-side down.
• Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
• Remove from the pan and cover to keep warm.

NOTE: Swapping to chicken breast? Slice through the breasts to make thin steaks, season as instructed and fry in the hot pan, 3-6 mins each side.

• Meanwhile, add the balsamic glaze to a salad bowl along with 1 tbsp oil (per 2P).
• Mix together and season with salt and pepper, then set aside.
• Just before serving, toss the salad leaves, apple and radish through the dressing.

• Meanwhile, pour the hollandaise into the now empty pan and gently warm through on medium heat. Season to taste with salt, pepper and sugar.
• When the potatoes are cooked and drained, add 1 tbsp of butter (per 2P) to the pot.
• Toss the potatoes until the butter has melted.
• Season with salt and pepper.