Potato and Salmon Salad

clock 25 minutes + 20 minutes bowl Serves 6

Ingredients

  • 1 bunch chives
  • 1 bunch Italian parsley
  • 1kg new potatoes, scrubbed, halved lengthways
  • 1.5kg side of salmon, skin on, pin-boned
  • 1/2 tsp sea salt
  • 1 Tbsp lemon rind, finely grated
  • 2 Tbsp olive oil
  • 170g asparagus, trimmed, halved lengthways
  • 1 Tbsp baby capers
  • 1 Tbsp cornichons, finely chopped
  • Mustardy dressing
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tsp finely grated lemon rind
  • 2 Tbsp white wine vinegar
  • 1 Tbsp Dijon mustard
  • Salt and pepper, to taste
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Method

  • 1. To make mustardy dressing, whisk all ingredients in a small bowl to combine; season to taste. Set aside.

  • 2. Finely chop enough chives to yield 2 tablespoons. Chop the remaining chives into 2cm lengths to yield 2 tablespoons. Set aside.

  • 3. Pick leaves from parsley to fill 1/4 cup and set aside. Then finely shop the parsley stems to fill 1/4 cup.

  • 4. Cook potatoes in a large saucepan of boiling salted water for 8 minutes or until tender; drain and keep warm.

  • 5. Meanwhile, place salmon, skin-side up, on a chopping board; season with the salt. Turn fish over, cut deep slices along the length of the fish. Combine finely chopped herbs, lemon rind and oil in a small bowl. Rub herb mixture over flesh side of salmon.

  • 6. Using a heated chargrill plate or barbecue, cook asparagus, turning, for 3 minutes or until tender. Remove from the heat and season.

  • 7. Place salmon, skin-side down, on a long heated chargrill or barbecue plate for 4 minutes or until cooked two-thirds of the way up the side of the salmon. Using two lifters, carefully turn salmon over. Using tongs, carefully lift off skin, place white-side down on chargrill plate beside the salmon; cook skin and salmon for 2 minutes or until skin is crisp, and salmon is almost cooked through. Remove from heat.

  • 8. Place warm potatoes and asparagus in a large bowl with capers, cornichons and three-quarters of the dressing; toss to combine. Arrange on a platter, topped with large flakes of salmon. Sprinkle with chive lengths, parsley leaves and shards of crisp skin. Serve salad immediately, drizzled with remaining dressing.

  • PER SERVE

  • • Energy 2284Kj • Protein 42g • Total Fat 35g • Saturated Fat 9g • Carbohydrates 14g • Sugars 2g • Sodium 339mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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