Bookmark Recipe
New Season Potato Salad with Poached Salmon
Nutrition per serving
-
kcal479kcal
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protein42.8g
-
carbs28.4g
Ingredients
For the potato salad:
- 800g baby new potatoes or Queens potatoes (when in season), halved or larger ones quartered
- 4 tablesp. low-fat mayonnaise
- 2 tablesp. plain yoghurt
- 1 tablesp. wholegrain mustard
- Small handful of chives, snipped
- 3 scallions, very finely chopped
- Salt and black pepper
For the salmon:
- 4 Irish farmed organic salmon fillets
- 200ml water
- ½ an onion, thinly sliced
- Handful of fresh dill
- Juice of ½ a lemon
- 3-4 whole black peppercorns
Main
For the potato salad:
- 800g baby new potatoes or Queens potatoes (when in season), halved or larger ones quartered
- 4 tablesp. low-fat mayonnaise
- 2 tablesp. plain yoghurt
- 1 tablesp. wholegrain mustard
- Small handful of chives, snipped
- 3 scallions, very finely chopped
- Salt and black pepper
For the salmon:
- 4 Irish farmed organic salmon fillets
- 200ml water
- ½ an onion, thinly sliced
- Handful of fresh dill
- Juice of ½ a lemon
- 3-4 whole black peppercorns
Method
Place the potatoes in a large pan, add a pinch of salt and cover with 2-3cm of cold water. Bring to the boil over a high heat and cook for 8-10 minutes until tender when pierced with a fork. Drain in a colander and set aside to cool a little.
In a large bowl, combine the mayonnaise with the yoghurt, mustard, chives and scallions. Season with salt and black pepper.
When the potatoes are still a little warm, toss them with the mayonnaise mixture.
Season the salmon fillets with a little salt. Place the water, onion and herbs in a large pan over a medium heat and bring to a gentle simmer.
Place salmon fillets into the pan, skin-side down. Cover and cook for 6-8 minutes, or until done to your liking.
Serve the potato salad with the salmon, generous handfuls of watercress or lamb’s lettuce and lemon wedges on the side.
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Learn moreMethod
Place the potatoes in a large pan, add a pinch of salt and cover with 2-3cm of cold water. Bring to the boil over a high heat and cook for 8-10 minutes until tender when pierced with a fork. Drain in a colander and set aside to cool a little.
In a large bowl, combine the mayonnaise with the yoghurt, mustard, chives and scallions. Season with salt and black pepper.
When the potatoes are still a little warm, toss them with the mayonnaise mixture.
Season the salmon fillets with a little salt. Place the water, onion and herbs in a large pan over a medium heat and bring to a gentle simmer.
Place salmon fillets into the pan, skin-side down. Cover and cook for 6-8 minutes, or until done to your liking.
Serve the potato salad with the salmon, generous handfuls of watercress or lamb’s lettuce and lemon wedges on the side.
Serving Suggestions
Serve with watercress, lamb’s lettuce or a mixture of both, and some lemon wedges
