Salmon with new potato & corn salad & basil dressing
- Good Food team
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Serves 4
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.8 out of 5.12 ratingsRate
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A no-fuss fish supper made with healthy yet satisfying ingredients, to help you eat well all week
Gluten-free
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
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
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2 tbsp extra-virgin olive oil
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1 shallot
finely chopped
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1 tbsp capers
finely chopped
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handful basil leaves
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Nutrition: per serving
-
kcal434
-
fat24g
-
saturates4g
-
carbs28g
-
sugars5g
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fibre3g
-
protein30g
-
salt0.42g
low
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Method
-
step 1
Cook potatoes in boiling water until tender, adding corn for final 5 mins, then drain and allow to cool a little.
-
step 2
For the dressing, mix the vinegar, oil, shallot, capers, basil and some seasoning.
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step 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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A star rating of 4.8 out of 5.12 ratings
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