Salmon Served With Potato Salad and Leek Vinaigrette

Preparation/cooking time: ca. 40m

For 4 people

Nutritional Information

Contains 647 Kcal


  • 1 tbsp. mild mustard
  • 3 tbsp. white wine vinegar
  • 5 tbsp. rapeseed oil
  • 0.75 dl fat-free vegetable bouillon, cold
  • 1 shallot, finely chopped
  • peanut oil
  • 200 g leek, cut into 5-mm-wide strips
  • 0.5 tsp. salt
  • 0.5 tsp. mild paprika powder
  • salt and pepper to taste
  • 800 g waxy potatoes boiled in their skins, freshly cooked, left to cool a little
  • sunflower oil
  • 4 slices organic salmon fillets, (approx. 150 g each), grey layer of fat removed
  • a little pepper
  • 1 organic lemon, use half of grated zest and 1 tbsp of juice

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  • Mix together the mustard and remaining ingredients with the stock, stir in the shallot. Heat the oil in a non-stick frying pan. Stir fry the leek for approx. 4 mins., remove and leave to cool slightly. Combine the leek with the vinaigrette, season, wipe out the pan. Peel the warm potatoes, halve lengthways depending on their size and slice crossways into approx. 5 mm thick slices. Arrange the potatoes on plates in a fan shape, season with salt. Pour over the leek vinaigrette.
  • Heat the oil in the same pan. Reduce the heat a little. Fry the fish pieces for approx. 4 mins. on each side, season. Grate over the lemon zest, drizzle a little lemon juice over the salmon and serve with the potato salad.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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