Salmon & pea salad with a creamy dill dressing
I’ve adapted this version of a salmon & pea salad with a creamy dill dressing from a Waitrose recipe. It’s basically the much loved combination of fish, potatoes and peas, with a twist. Most of you will be aware how important the omega 3 found in oily fish (like salmon) is for the brain, heart and skin. The dressing in this recipe is delicious and makes this a particularly good way of eating salmon for those who aren’t too keen on it.
You can use ready cooked salmon, including the lightly smoked kind, and it will work just as well. Just flake into the dressing whilst waiting for the potatoes to crisp up.
750g pack baby new potatoes, halved
350g petit pois peas
1 tbsp olive oil
½ tsp mild curry powder
1 lemon, juice
4 Scottish salmon fillets
2 tbsp organic Greek yogurt
2 tbsp mayonnaise
1 tsp wholegrain mustard
2 tbsp chopped dill
small bag of rocket salad
1. Preheat the oven to Gas 5. Place the halved potatoes, with skins still on, in a large saucepan, cover with water and bring to the boil. Simmer for 10 minutes, adding the peas for the last 3 minutes of cooking. Drain in a sieve and set aside. Meanwhile, mix the oil, curry powder and juice of ½ the lemon in a big bowl.
2. Arrange the salmon (if not pre-cooked) on an oven tray, season and brush the tops with a little of the curry oil. Add the hot potatoes (leaving the peas in the sieve) to the curry oil. Toss and season, then arrange on the tray with the salmon. Bake in a moderate oven for around 15 minutes, or until the salmon is opaque and cooked through and the potatoes are golden.
3. To make the dressing, mix the yogurt, mayonnaise, mustard, remaining lemon juice and dill. Season. In a large serving dish, add peas, potatoes and flake over the salmon (discard the skin). Spoon over the dressing, arrange the rocket salad leaves around the side and serve.
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