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Potato & Salmon Salad

Both rich and refreshing, this Potato and Salmon Salad is a summer showstopper. Cook salmon and asparagus to perfection on the barbecue and serve it with buttery new potatoes.
Photo of Potato & Salmon Salad

Ingredients

  • 1 bunch chives
  • 1 bunch Italian parsley
  • 1 kilograms new potatoes, scrubbed, halved lengthways
  • 170 grams asparagus, trimmed, halved lengthways
  • 1 tablespoons baby capers
  • 1.5 kilograms side of salmon, skin on, pin-boned
  • 1 tablespoons lemon rind, finely grated
  • 1 tablespoons cornichons, finely chopped
  • 1/2 teaspoons sea salt
  • 2 tablespoons olive oil

Mustardy dressing

  • 1 tablespoons Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons lemon rind, finely grated
  • 1 pinch pepper
  • 1/2 teaspoons sea salt
  • 1 bunch chives
  • 1 bunch Italian parsley
  • 1 kilograms new potatoes, scrubbed, halved lengthways
  • 170 grams asparagus, trimmed, halved lengthways
  • 1 tablespoons baby capers
  • 1.5 kilograms side of salmon, skin on, pin-boned
  • 1 tablespoons lemon rind, finely grated
  • 1 tablespoons cornichons, finely chopped
  • 1/2 teaspoons sea salt
  • 2 tablespoons olive oil

Mustardy dressing

  • 1 tablespoons Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons lemon rind, finely grated
  • 1 pinch pepper
  • 1/2 teaspoons sea salt

Method

  1. Step 1 of 8
    To make mustardy dressing, whisk all ingredients in a small bowl to combine; season to taste. Set aside.
  2. Step 2 of 8
    Finely chop enough chives to yield 2 tablespoons. Chop the remaining chives into 2cm lengths to yield 2 tablespoons. Set aside.
  3. Step 3 of 8
    Pick leaves from parsley to fill 1/4 cup and set aside. Then finely shop the parsley stems to fill 1/4 cup.
  4. Step 4 of 8
    Cook potatoes in a large saucepan of boiling salted water for 8 minutes or until tender; drain and keep warm.
  5. Step 5 of 8
    Meanwhile, place salmon, skin-side up, on a chopping board; season with the salt. Turn fish over, cut deep slices along the length of the fish. Combine finely chopped herbs, lemon rind and oil in a small bowl. Rub herb mixture over flesh side of salmon.
  6. Step 6 of 8
    Using a heated chargrill plate or barbecue, cook asparagus, turning, for 3 minutes or until tender. Remove from the heat and season.
  7. Step 7 of 8
    Place salmon, skin-side down, on a long heated chargrill or barbecue plate for 4 minutes or until cooked two-thirds of the way up the side of the salmon. Using two lifters, carefully turn salmon over. Using tongs, carefully lift off skin, place white-side down on chargrill plate beside the salmon; cook skin and salmon for 2 minutes or until skin is crisp, and salmon is almost cooked through. Remove from heat.
  8. Step 8 of 8
    Place warm potatoes and asparagus in a large bowl with capers, cornichons and three-quarters of the dressing; toss to combine. Arrange on a platter, topped with large flakes of salmon. Sprinkle with chive lengths, parsley leaves and shards of crisp skin. Serve salad immediately, drizzled with remaining dressing.

Nutrition per serving

2284 Kilojoules
Protein42 grams
Fat35 grams
Carbs14 grams
Sugars2 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 8
    To make mustardy dressing, whisk all ingredients in a small bowl to combine; season to taste. Set aside.
  2. Step 2 of 8
    Finely chop enough chives to yield 2 tablespoons. Chop the remaining chives into 2cm lengths to yield 2 tablespoons. Set aside.
  3. Step 3 of 8
    Pick leaves from parsley to fill 1/4 cup and set aside. Then finely shop the parsley stems to fill 1/4 cup.
  4. Step 4 of 8
    Cook potatoes in a large saucepan of boiling salted water for 8 minutes or until tender; drain and keep warm.
  5. Step 5 of 8
    Meanwhile, place salmon, skin-side up, on a chopping board; season with the salt. Turn fish over, cut deep slices along the length of the fish. Combine finely chopped herbs, lemon rind and oil in a small bowl. Rub herb mixture over flesh side of salmon.
  6. Step 6 of 8
    Using a heated chargrill plate or barbecue, cook asparagus, turning, for 3 minutes or until tender. Remove from the heat and season.
  7. Step 7 of 8
    Place salmon, skin-side down, on a long heated chargrill or barbecue plate for 4 minutes or until cooked two-thirds of the way up the side of the salmon. Using two lifters, carefully turn salmon over. Using tongs, carefully lift off skin, place white-side down on chargrill plate beside the salmon; cook skin and salmon for 2 minutes or until skin is crisp, and salmon is almost cooked through. Remove from heat.
  8. Step 8 of 8
    Place warm potatoes and asparagus in a large bowl with capers, cornichons and three-quarters of the dressing; toss to combine. Arrange on a platter, topped with large flakes of salmon. Sprinkle with chive lengths, parsley leaves and shards of crisp skin. Serve salad immediately, drizzled with remaining dressing.

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