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.

No additional tips available.

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

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.

Poached Salmon With Potato Salad

How did you like this recipe?

Frequently Asked Questions