Salmon, Potato & Dill Salad
photo by dianegrapegrower
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 20 small potatoes, unpeeled
- 400 g fine green beans
- 4 (160 g) salmon fillets or (160 g) ocean trout fillets
- sea salt
- pepper
- 100 g watercress
- 1 lemon, quartered
- dill, extra for serving
-
Dressing
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1 tablespoon dill, finely chopped
- 2 tablespoons olive oil
- sea salt
- pepper
directions
- Heat the oven Celsius Cook the potatoes in simmering salted water for 15 minutes until tender, adding the beans after 10 minutes.
- To make the sauce, whisk the honey, mustard, vinegar, olive oil and dill until thickened. Place the salmon on a baking tray lined with baking paper or foil, brush with olive oil and season well. Bake for 8-10 minutes, depending on size. Rest for 5 minutes, then gently break up into bite size pieces with your fingers.
- Drain the vegetables and cut the potatoes in half. Toss them in the dressing with the beans and watercress. Spread over four dinner plates and tuck in the salmon and extra dill. Drizzle with any remaining dressing and serve with a lemon or lime wedge.
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RECIPE SUBMITTED BY
I was born in country Victoria (Australia) and grew up in Ballarat. I have lived the rest of my life in capital cities - Melbourne, Belfast (Northern Ireland), Sydney, Canberra, before deciding to do the 'tree change' thing, and move to country Victoria. I now live in the country town of Beaufort, which has a population of about 1200 people (half out on farms) which is within commuting distance to the provincial city of Ballarat.
At the age of 20 I attended William Angliss College and studied Catering and Hotel Management, which enhanced my passion for good food. Since then I've taken many a wayward turn, and have ended up here with my many animals (sheep, goats, chooks, ducks, cats, dogs & goldfish) and am loving the life that I live. My professional training was in classical french cookery, but how could anyone ignore the many ethnic influences on our food here in Australia?? I love Asian, Indian, Medditeranean, Middle Eastern foods, and must confess after a couple of years in Northern Ireland - I'm so glad they are now taking refugees! Their food will improve enormously!!