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
Servings: servings
Servings: servings
  1. 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.
  2. 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.
  3. 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.