Salmon with potato salad and leek vinaigrette


Total time: 40m
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

Contains 636 Kcal, 33g Protein, 25g Carbohydrates, 43g Fat


Ingredients

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

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Instructions

  • Salad

    Mix the mustard with all the other ingredients up to and including 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, cut in half lengthwise (depending on size) and then cut crosswise into slices approx. 5 mm thick. Arrange the potatoes on plates and fan them out, season with salt. Drizzle with the leek vinaigrette.
  • Fish

    Heat the oil in the same pan. Reduce the heat a little. Fry the fish 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.

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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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