Salmon with potato salad and wild garlic

  • serves 2
  • Easy

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.



  • cucumber
  • small waxy new potatoes 500g (such as Charlotte)
  • white wine vinegar 1 tbsp
  • olive oil
  • juniper berries 4, gently crushed
  • Dijon mustard 2 generous tsp
  • salmon fillets 2, skin on
  • wild garlic leaves 2 handfuls, shredded (optional)
  • lemon ½, finely zested


  • 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.

Nutritional Information

  • Kcals 737
  • Carbs 44g
  • Protein 35g
  • Fat 46.9g
  • Salt 0.8g
  • Fibre 4.1g