Salmon with new potato & corn salad & basil dressing

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• Lynsey

  28 July 2010

  Lynsey rated and commented on this recipe

  

  I used tinned sweetcorn instead of corn on the cob and tomatoes from our greenhouse. A great summer dish, quick and tasty.

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• Maria

  04 January 2012

  Maria rated this recipe

  

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• Kawaiiko

  23 November 2012

  Kawaiiko rated and commented on this recipe

  

  Simple to make, and the dressing is surprisingly delicious.

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• samo

  13 May 2013

  samo rated and commented on this recipe

  

  I made this for my first dinner party (thankfully only the immediate family, but still 7 of us). I made it with Salmon cutlets and tinned sweetcorn and it was delicious. I doubled up the quantities but needed to add more oil to the dressing as it was over "vinegar-y" Other than that a real success.

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Ingredients

• 400g baby new potatoes
• 2 sweetcorn cobs
• 4 skinless salmon fillets
• 2 very large tomatoes , like beefsteak

FOR THE DRESSING

• 2 tbsp red wine vinegar
• 2 tbsp extra-virgin olive oil
• 1 shallot , finely chopped
• 1 tbsp capers , finely chopped
• handful basil leaves

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Gluten-free, Super healthy

Ingredients

• 400g baby new potatoes
• 2 sweetcorn cobs
• 4 skinless salmon fillets
• 2 very large tomatoes , like beefsteak

FOR THE DRESSING

• 2 tbsp red wine vinegar
• 2 tbsp extra-virgin olive oil
• 1 shallot , finely chopped
• 1 tbsp capers , finely chopped
• handful basil leaves

Per serving

434 kcalories, protein 30g, carbohydrate 28g, fat 24 g, saturated fat 4g, fibre 3g, sugar 5g, salt 0.42 g

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