Roast Salmon Strips with Potato Salad
This elegant entree is what the French would call a ‘salade composée”a salad where the elements are arranged separately. In this healthy example, roast salmon strips share the spotlight with a light potato salad and a healthy helping of greens.
| Servings | Prep Time | Cook Time |
| 4servings | 30minutes | 25minutes |
| Servings | Prep Time |
| 4servings | 30minutes |
| Cook Time |
| 25minutes |
Ingredients
- 370 g salmon fillet (in one piece)
- 750 g small red potatoes unpeeled
- 3 shallots finely chopped
- 1/3 cup white wine vinegar
- 2 tbsp Dijon mustard
- 1/2 tsp pepper or to taste
- 1/2 cup fresh dill finely chopped
- 2 cups radishes cut into thin matchstick strips
- 250 g mixed salad greens
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Preheat the oven to 450°F (230°C). Place the salmon skin-side down in a roasting pan. Roast until it is just cooked through, about 10–15 minutes. Let it cool to room temperature. Remove skin.
- Meanwhile, in a large saucepan of boiling water, cook the potatoes until they are just tender, about 20 minutes. Drain the potatoes and set aside. When cool enough to handle, slice the potatoes crosswise.
- Combine the shallots, vinegar, mustard and pepper in a large bowl. Add the warm potatoes, tossing to combine. Just before serving, add the dill and radishes, and toss well to combine. Slice the salmon on the diagonal into 8 pieces. Arrange the potato salad, roast salmon strips and mixed salad greens on a serving platter and serve.
Recipe Notes
Per serving: 285 calories, 25 g protein, 8 g total fat, 2 g saturated fat, 50 mg cholesterol, 28 g total carbohydrate, 5 g sugars, 6 g fibre, 166 mg sodium
You can prepare both the roast salmon strips and the potato salad a day ahead of time and refrigerate, but be sure to allow time for them both to return to room temperature before serving.
