Ingredients
1 pound small red potatoes
2 skinless salmon fillets (4 ounces each)
Half a sliced cucumber
Olive oil
Red-wine vinegar
Dijon mustard
Preparation
Boil potatoes; let cool, then halve. Season salmon fillets and cook in a lightly oiled nonstick skillet over medium-high until opaque throughout, 3 to 4 minutes per side. Flake into large pieces and toss with potatoes and cucumber; dress with oil, vinegar, and mustard; season.
