Salmon with new potato & corn salad & basil dressing

Salmon with new potato & corn salad & basil dressing

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Gluten-free
  • Healthy
Nutrition info

Nutrition per serving

kcalories
434
protein
30g
carbs
28g
fat
24g
saturates
4g
fibre
3g
sugar
5g
salt
0.42g

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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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.

Recipe from Good Food magazine, August 2010

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Comments

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samshiell's picture
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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
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Simple to make, and the dressing is surprisingly delicious.

lizzafezza's picture
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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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