Salmon with potato salad

Ingredients for 4 servings:

• 1 tbsp mustard, mild
• 3 tbsp white wine vinegar
• 5 tbsp rapeseed oil
• ¾ dl vegetable broth (vegetable bouillon), fat-free, cold
• 1 m.-large shallot(s), finely chopped
• some oil for frying
• 200 g leek, sliced
• ½ tsp paprika powder, mild
• salt and pepper
• 800 g jacket potatoes, firm, fresh, slightly cooled
• 4 salmon fillets (approx. 150 g each)
• ½ lemon(s) (organic), zest and 1 tbsp juice

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the vinaigrette, mix the mustard and all the other ingredients up to and including the stock. Stir in the shallot. Heat a little oil in a non-stick frying pan. Fry the leek for about 4 minutes, stirring frequently, then remove and allow to cool slightly. Mix the leek with the vinaigrette and season. Peel the warm potatoes, halve them lengthwise depending on their size, and cut them crosswise into slices about 5 mm thick. Dress the potatoes with the vinaigrette. Wipe the pan clean. Heat a little oil in the same pan. Reduce the heat slightly. Fry the fish pieces on each side for about 4 minutes, season. Grate the lemon zest over the salmon. Drizzle a little lemon juice over the salmon and serve with the potato salad.