Salmon with potato salad and wild garlic
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- ⅓ cucumber
- 500g (such as Charlotte) small waxy new potatoes
- 1 tbsp white wine vinegar
- olive oil
- 4 juniper berriesgently crushed
- 2 generous tsp Dijon mustard
- 2 salmon filletsskin on
- 2 handfuls wild garlic leavesshredded (optional)
- ½ lemonfinely 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.
