Warm salmon & Jersey Royal salad

Warm Salmon Salad

Serves 4

  • 750 g Jersey Royal potatoes, scrubbed

  • sea salt

  • freshly ground black pepper

  • 4 x 200g organic salmon fillets, from sustainable sources, ask your fishmonger

  • juice and zest of 1 lemon

  • extra virgin olive oil

  • ½ bunch fresh dill, fronds picked and chopped

  • 200 ml natural yoghurt

  • a few sprigs of fresh basil, leaves picked and torn

  • 2 punnets cress, snipped

  • 1 fresh red chilli, deseeded and sliced

Place the potatoes in a saucepan, cover with cold, salted water and bring to the boil. Simmer for around 15 minutes until just cooked. Drain and place to one side.



Fill a saucepan, big enough to hold all the salmon fillets in one layer, with water and season with a little sea salt. Place the pan on the heat and when the water boils, gently lower the fillets in, making sure they're under the surface. Top up with a little extra boiling water if necessary. Poach the salmon very gently for 10 minutes. Remove with a fish slice and leave to cool.



Slice the cooked potatoes in half lengthways and toss with half the lemon juice, a lug of olive oil, the chopped dill and a good pinch of salt and pepper. Arrange on a serving dish and flake the cooked salmon over the top.



Season the yoghurt with salt and pepper, then mix in the lemon zest and remaining lemon juice. Spoon the yoghurt over the salmon and serve with a sprinkling of torn basil, cress and chopped chilli.

Nutritional Information

Warm salmon & Jersey Royal salad

A posh potato salad, perfect for picnics

More Fish recipes ->
0 foodies cooked this
This salmon salad is great cold – just make it up in advance and stick it in your coolbag!
Serves 4
40m
Super easy
Print this recipe
Method

This dish is great warm or cold, as a starter or a main, and is perfect for a picnic.

Place the potatoes in a saucepan, cover with cold, salted water and bring to the boil. Simmer for around 15 minutes until just cooked. Drain and place to one side.

Fill a saucepan, big enough to hold all the salmon fillets in one layer, with water and season with a little sea salt. Place the pan on the heat and when the water boils, gently lower the fillets in, making sure they're under the surface. Top up with a little extra boiling water if necessary. Poach the salmon very gently for 10 minutes. Remove with a fish slice and leave to cool.

Slice the cooked potatoes in half lengthways and toss with half the lemon juice, a lug of olive oil, the chopped dill and a good pinch of salt and pepper. Arrange on a serving dish and flake the cooked salmon over the top.

Season the yoghurt with salt and pepper, then mix in the lemon zest and remaining lemon juice. Spoon the yoghurt over the salmon and serve with a sprinkling of torn basil, cress and chopped chilli.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 580
    29%
  • Carbs 31.3g
    12%
  • Sugar 5.9g 7%
  • Fat 29.3g 42%
  • Saturates 6.0g 30%
  • Protein 46.5g 103%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 750 g Jersey Royal potatoes, scrubbed

  • sea salt

  • freshly ground black pepper

  • 4 x 200g organic salmon fillets, from sustainable sources, ask your fishmonger

  • juice and zest of 1 lemon

  • extra virgin olive oil

  • ½ bunch fresh dill, fronds picked and chopped

  • 200 ml natural yoghurt

  • a few sprigs of fresh basil, leaves picked and torn

  • 2 punnets cress, snipped

  • 1 fresh red chilli, deseeded and sliced