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Potato and Salmon Salad

Potato and Salmon Salad

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25 mins + 20 mins
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Serves 6
Gluten Free Gluten Free
 Low Sugar Low Sugar
 Dairy Free Dairy Free

Ingredients

  • 1 bunch chives
  • 1 bunch Italian parsley
  • 1kg new potatoes, scrubbed, halved lengthways
  • 1.5kg side of salmon, skin on, pin-boned
  • 1/2 tsp sea salt
  • 1 Tbsp lemon rind, finely grated
  • 2 Tbsp olive oil
  • 170g asparagus, trimmed, halved lengthways
  • 1 Tbsp baby capers
  • 1 Tbsp cornichons, finely chopped

Mustardy dressing

  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tsp finely grated lemon rind
  • 2 Tbsp white wine vinegar
  • 1 Tbsp Dijon mustard
  • Salt and pepper, to taste

Method

1. To make mustardy dressing, whisk all ingredients in a small bowl to combine; season to taste. Set aside.

2. Finely chop enough chives to yield 2 tablespoons. Chop the remaining chives into 2cm lengths to yield 2 tablespoons. Set aside.

3. Pick leaves from parsley to fill 1/4 cup and set aside. Then finely shop the parsley stems to fill 1/4 cup.

4. Cook potatoes in a large saucepan of boiling salted water for 8 minutes or until tender; drain and keep warm.

5. Meanwhile, place salmon, skin-side up, on a chopping board; season with the salt. Turn fish over, cut deep slices along the length of the fish. Combine finely chopped herbs, lemon rind and oil in a small bowl. Rub herb mixture over flesh side of salmon.

6. Using a heated chargrill plate or barbecue, cook asparagus, turning, for 3 minutes or until tender. Remove from the heat and season.

7. Place salmon, skin-side down, on a long heated chargrill or barbecue plate for 4 minutes or until cooked two-thirds of the way up the side of the salmon. Using two lifters, carefully turn salmon over. Using tongs, carefully lift off skin, place white-side down on chargrill plate beside the salmon; cook skin and salmon for 2 minutes or until skin is crisp, and salmon is almost cooked through. Remove from heat.

8. Place warm potatoes and asparagus in a large bowl with capers, cornichons and three-quarters of the dressing; toss to combine. Arrange on a platter, topped with large flakes of salmon. Sprinkle with chive lengths, parsley leaves and shards of crisp skin. Serve salad immediately, drizzled with remaining dressing.

PER SERVE

• Energy 2284Kj • Protein 42g • Total Fat 35g • Saturated Fat 9g • Carbohydrates 14g • Sugars 2g • Sodium 339mg

Dietary and nutritional info supplied by NZ Nutrition Foundation

MEAL INGREDIENTS

Qty Price
Superb Herb Chives Fresh
arrow icon exclamation icon Out of stock Out of stock
Superb Herb Parsley Fresh Italian
arrow icon exclamation icon Out of stock Out of stock
Countdown Potatoes Boiling
arrow icon exclamation icon Out of stock Out of stock
Countdown Salmon Fillets Fresh Huon Atlantic
arrow icon exclamation icon Out of stock Out of stock
Countdown Salt Sea Grinder
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Lemons
arrow icon exclamation icon Out of stock Out of stock
Essentials Olive Oil
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce Countdown Asparagus Nz
arrow icon exclamation icon Out of stock Out of stock
Delmaine Capers
arrow icon exclamation icon Out of stock Out of stock
Golden Sun Cornichons Gluten Free
arrow icon exclamation icon Out of stock Out of stock
Countdown Olive Oil Extra Virgin
arrow icon exclamation icon Out of stock Out of stock
Fresh Produce The Odd Bunch Lemons
arrow icon exclamation icon Out of stock Out of stock
Delmaine Vinegar White Wine
arrow icon exclamation icon Out of stock Out of stock
Countdown Mustard Dijon
arrow icon exclamation icon Out of stock Out of stock
Countdown Peppercorns Black Grinder
arrow icon exclamation icon Out of stock Out of stock