Salmon with Leftover Sauce

I don't like throwing anything away, and this is reflected in the recycling that goes on in my kitchen. Here I have panfried a salmon steak and topped it with the honey, mustard and chilli dressing that I made for the quinoa, beetroot and squash salad. The salmon is served on a bed of potato crumbs, made by squeezing boiled potatoes through a ricer onto a baking sheet and then grilling it until the top turns brown. It makes an interesting texture and variation from mashed potato. Beside the salmon are wilted spinach, leftover from the quinoa salad and cauliflower and peas, leftover from the day before.

I now have a good dinner and an empty fridge.