Scandi-style salmon with pickle potato salad
A sophisticated meal for two, this quick and easy salmon fillet with sharp and creamy potato salad is exactly what you need to lift you out of that mid-week work slump
- 2 salmon fillets
- 1/2 lemonzested
- 4 tbsp demerara sugar
- a small bunch dillchopped
PICKLE POTATO SALAD
- 300g new potatoes
- drained and finely diced to make 2 tbsp pickled onions
- drained and finely diced to make 3 tbsp gherkins
- 2 tbsp mayonnaise
Nutrition: per serving
- kcal684
- fat47.4g
- saturates6.1g
- carbs28.3g
- sugars8.3g
- fibre3.7g
- protein34.1g
- salt3.3g
Method
step 1
Put the salmon skin-side down in a small baking dish. Mix the salt, lemon zest, sugar and 2 tbsp of the dill and pat all over the salmon flesh. Leave for 30 minutes.
step 2
Meanwhile cook the potatoes in boiling salted water until tender then drain. Leave to cool to room temperature then mix with the rest of the ingredients and another tbsp chopped dill and season.
step 3
Heat the oven to 220C/fan 200C/gas 7. Rinse the salmon and pat dry. Put on a small roasting tray and bake for 10-15 minutes until just cooked.
step 4
Serve the salmon with the potato salad and a little extra dill if you like.
