• 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


  • STEP 1
    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.
  • STEP 2
    Press the surface of the salmon into the oil and then turn it over so the skin side is down.
  • STEP 3
    Sprinkle the Cajun spices over the salmon until well covered.
  • STEP 4
    Place foil on a baking tray and bake in the oven at 180 degrees.
  • STEP 5
    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.
  • STEP 6
    To make the hot potato salad:
  • STEP 7
    Simmer the potatoes until tender and then drain and place in a serving bowl.
  • STEP 8
    Cut through roughly with a knife and add chopped onions to taste.
  • STEP 9
    Stir in enough mayonnaise to bring it to a suitable potato salad consistency. Add lemon juice to taste.
  • STEP 10
    Serve while still hot, with the cold salmon.
  • STEP 11
    Salad is also excellent cold the next day and other flavourings such as Dijon or Wholegrain mustard can be added if serving with sausages.

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