Salmon with hot potato salad
Member recipe by cocoonbarbie
- 2 boneless fillets of salmon
- Olive oil
- Cajun seasoning
- For the salad
- New potatoes [Charlotte or Vivaldi]
- Mayonnaise [regular or low-fat]
- Onions - bunch of spring onions sliced or half a red onion chopped
- Salt and freshly ground black pepper
- Fresh lemon juice
- Lightly oil a sheet of foil with olive oil. The foil will be used to wrap the salmon eventually, so it needs to be a generous size.
- Press the surface of the salmon into the oil and then turn it over so the skin side is down.
- Sprinkle the Cajun spices over the salmon until well covered.
- Place foil on a baking tray and bake in the oven at 180 degrees.
- Remove from oven and immediately draw up the foil to form a sealed 'tent' around the salmon. Leave to become completely cold or leave overnight in the fridge.
- To make the hot potato salad: Simmer the potatoes until tender and then drain and place in a serving bowl.
- Cut through roughly with a knife and add chopped onions to taste.
- Stir in enough mayonnaise to bring it to a suitable potato salad consistency. Add lemon juice to taste.
- Serve while still hot, with the cold salmon. Salad is also excellent cold the next day and other flavourings such as Dijon or Wholegrain mustard can be added if serving with sausages.