Poached Salmon With Potato Salad Recipe

Name: Poached Salmon With Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cloves garlic; 2 1/4 lb waxy potatoes, cleaned; 4 (6.5 oz) salmon fillets, skin removed; 4 cups extra virgin olive oil; 2 None egg yolks; 2 tsp Dijon mustard; 1 cup olive oil; 1 None lemon, juice + 2 tsp zest; 7 oz asparagus, woody ends snapped off, cut into 3/4 inch pieces; 4.5 oz frozen peas; 1/2 cup fresh mint leaves; 1/2 cup fresh flat-leaf parsley, 1/3 cup chopped, remaining finely chopped

Servings: persons

6 cloves garlic
2 1/4 lb waxy potatoes, cleaned
4 (6.5 oz) salmon fillets, skin removed
4 cups extra virgin olive oil
2 None egg yolks
2 tsp Dijon mustard
1 cup olive oil
1 None lemon, juice + 2 tsp zest
7 oz asparagus, woody ends snapped off, cut into 3/4 inch pieces
4.5 oz frozen peas
1/2 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley, 1/3 cup chopped, remaining finely chopped

1
Preheat oven to 350u00b0F. Wrap garlic in foil and roast for 45 mins, until softened.
2
Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Gently boil, uncovered, for 20 mins, until tender. Drain. Rinse under cold water. Drain and set aside. Cut into 1/2 inch slices.
3
Arrange fish in a large roasting pan. Pour extra virgin olive oil over top to cover. Bake for 15-18 mins, or until cooked to your liking. Remove from pan, reserving cooking oil.
4
Whisk together egg yolks and mustard until pale. Gradually whisk in olive oil in a thin steady stream, until combined and thick. Whisk in lemon juice. Press garlic from skins and add to aioli. Whisk in 1 tbsp warm water. Season.
5
Cover asparagus with boiling water. Let stand for 2 mins. Add peas and let stand for another 5 mins, until bright green and tender. Drain. Rinse under cold water. Toss with potatoes, mint, chopped parsley and mustard aioli. Season. Distribute between serving plates.
6
Top potato salad with salmon. Drizzle each fillet with 2 tsp reserved cooking oil. Sprinkle with lemon zest and remaining parsley.

3190

kcal

Calories

318

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 cloves garlic, 2 1/4 lb waxy potatoes, cleaned, 4 (6.5 oz) salmon fillets, skin removed, 4 cups extra virgin olive oil, and more.

Yes, Poached Salmon With Potato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Poached Salmon With Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions