SCANDI-STYLE SALMON WITH PICKLE POTATO SALAD
A sophisticated meal for two, this quick and easy salmon fillet with sharp and creamy potato salad is exactly what you need to lift you out of that mid-week work slump
Provided by olivemagazine
Time 45m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Put the salmon skin-side down in a small baking dish. Mix the salt, lemon zest, sugar and 2 tbsp of the dill and pat all over the salmon flesh. Leave for 30 minutes.
- Meanwhile cook the potatoes in boiling salted water until tender then drain. Leave to cool to room temperature then mix with the rest of the ingredients and another tbsp chopped dill and season.
- Heat the oven to 220C/fan 200C/gas 7. Rinse the salmon and pat dry. Put on a small roasting tray and bake for 10-15 minutes until just cooked.
- Serve the salmon with the potato salad and a little extra dill if you like.
Nutrition Facts : Calories 684 calories, Fat 47.4 grams fat, SaturatedFat 6.1 grams saturated fat, Carbohydrate 28.3 grams carbohydrates, Sugar 8.3 grams sugar, Fiber 3.7 grams fiber, Protein 34.1 grams protein, Sodium 3.3 milligram of sodium
SCANDI SALMON AND CRACKED POTATO SALAD
Some things are just meant to be put together, and rich oily salmon with creamy dill and piquant pickle is one such perfect match. If you wanted to mix things up, you could try this with hot-smoked mackerel instead.
Provided by Donal Skehan
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, blitz the cauliflower until it is riced and tip into a bowl. Add the mushrooms to the food processor and pulse these too until they are chopped small.
- Heat the oil in a large saute pan and fry the onion for 5 minutes over a medium heat until soft, then add the garlic, chile flakes and rosemary and fry for 30 seconds. Add the cauliflower and mushrooms, season well with salt and pepper and fry over a high heat for 6 to 7 minutes. Add the tomato puree and cook for a few more minutes.
- Meanwhile, cook the pasta in a saucepan of boiling salted water for 10 minutes. Drain, reserving 250ml (1 cup) of the water. Add the pasta to the cauliflower pan and toss together with half the Parmesan for 2 to 3 minutes, loosen with the reserved pasta cooking water as needed. Serve with the rest of the Parmesan scattered over the top.
SCANDI SALMON SALAD
A light and fresh fish dish dressed with a dill, parsley and mustard sauce- radishes and red onion give extra texture and flavour
Provided by Katy Greenwood
Categories Lunch
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Boil the potatoes in a large pan of salted water. Bring to the boil and cook for 15 mins, or until tender. Drain and set aside to cool.
- Meanwhile, zest the lemon, set the zest aside and thinly slice half the lemon. Put the salmon on a baking sheet, season and top with the lemon slices. Roast in the oven for 12-15 mins, until just cooked through. Leave to cool.
- Mix together the crème fraîche, dill, parsley, mustard, the reserved lemon zest and one squeeze of the remaining lemon half. Toss together the cooled potatoes with the onion, radish and dressing. Flake over the salmon and season. Take the part-squeezed lemon half with you to squeeze over just before eating.
Nutrition Facts : Calories 526 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1 milligram of sodium
SALMON SALAD
Try this salmon salad in place of the standard tuna salad.
Provided by Jessica
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Crumble the salmon into a 1 quart bowl, removing any bones or skin.
- In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 3.7 g, Cholesterol 43.6 mg, Fat 7.4 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 1.6 g, Sodium 567.8 mg, Sugar 2.2 g
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