Salmon with new potato & corn salad & basil dressing

Salmon with new potato & corn salad & basil dressing

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(5 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
A no-fuss fish supper made with healthy yet satisfying ingredients, to help you eat well all week

Nutrition and extra info

  • Gluten-free
  • Healthy

Nutrition: per serving

  • kcal434
  • fat24g
  • saturates4g
  • carbs28g
  • sugars5g
  • fibre3g
  • protein30g
  • salt0.42g
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Ingredients

  • 400g baby new potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 sweetcorn cobs

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 4 skinless salmon fillets
  • 2 very large tomatoes, like beefsteak

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

For the dressing

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

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tbsp capers, finely chopped

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • handful basil leaves

Method

  1. Cook potatoes in boiling water until tender, adding corn for final 5 mins, then drain and allow to cool a little.

  2. For the dressing, mix the vinegar, oil, shallot, capers, basil and some seasoning.

  3. Heat grill to high. Rub a little dressing on the salmon and cook, skinned-side down, for 7-8 mins. Slice tomatoes and place on a serving plate. Slice the potatoes, cut the corn from the cobs and arrange over the tomatoes. Top with the salmon, then drizzle over the remaining dressing.

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Comments (4)

princessTC48's picture
5

I absolutely loved this recipe. Delicious. The crunchy corn goes so well with the creamy potatoes. I didn't have any large tomatoes so used cherry ones but it was lovely, better I think than the beefsteak ones would be. I will definitely make this again.

samshiell's picture
5

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.

kawaiiko's picture
5

Simple to make, and the dressing is surprisingly delicious.

lizzafezza's picture
4

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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