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Salmon with potato salad and wild garlic

Salmon with potato salad and wild garlic

Name: Salmon with potato salad and wild garlic
Total time: 25 min
Yield: serves 2
Cuisine: British
Ingredients: ⅓ cucumber; 500g (such as Charlotte) small waxy new potatoes; 1 tbsp white wine vinegar; olive oil; 4 juniper berries gently crushed; 2 generous tsp Dijon mustard; 2 salmon fillets skin on; 2 handfuls wild garlic leaves shredded (optional); ½ lemon finely zested

Published: December 19, 2014 at 2:32 PM

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serves 2

Easy

Total time: 25 mins

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Make a new recipe with salmon. A potato and cucumber salad is perked up with wild garlic. Whether you forage for it or buy it, it's a seasonal delight. This is an easy midweek meal for two.

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Ingredients

Nutrition

⅓ cucumber
500g (such as Charlotte) small waxy new potatoes
1 tbsp white wine vinegar
olive oil
4 juniper berries

gently crushed
2 generous tsp Dijon mustard
2 salmon fillets

skin on
2 handfuls wild garlic leaves

shredded (optional)
½ lemon

finely zested

Nutrition: per serving

kcal737
fat46.9g
saturates0g
carbs44g
sugars0g
fibre4.1g
protein35g
salt0.8g

Method

step 1

Peel, halve and use a teaspoon to scrape the seeds out of the cucumber. Slice into 1-2cm thick pieces. Cut the potatoes into even-sized chunks and put in a pan of boiling water to cook for about 10 minutes until just tender. While the potatoes are boiling, make the dressing by combining the white wine vinegar, 5 tbsps of olive oil, juniper berries and mustard and whisking to a thick emulsion. Season. Drain the potatoes and mix with the dressing while hot.
step 2

Fry the salmon fillets, skin-side down, in hot oil until the skin is crispy and the fish just cooked through. Mix the garlic leaves, cucumber and lemon zest into the potato salad and serve immediately.

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