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Salmon with new potato & corn salad & basil dressing

Salmon with new potato & corn salad & basil dressing

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A star rating of 4.8 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal434
fat24g
saturates4g
carbs28g
sugars5g
fibre3g
protein30g
low insalt0.42g
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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

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.

  • 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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Overall rating

A star rating of 4.8 out of 5.11 ratings
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