Warm Salmon Potato Salad With A Cold Tarragon Dressing
If you need a suggestion for lunch, try this balanced and nourishing salad. A complete meal in bowl. Tasty and also portable if it’s the case. Warm baby potatoes, golden outside and creamy inside and the soft salmon covered with a fresh and flavoured cold dressing … and to complete the profile we add the grilled peppers.
The cold dressing
Cut the garlic in fine slices, mix it in a small bowl with a pinch of salt, a pinch of dried tarragon, and a table spoon of olive oil, then let it rest and flavour the oil for about 10 minutes.
After 10 minutes add the yogurt and the mustard and stir well until all ingredients are blended.
The cold dressing is ready. Keep it in the refrigerator until the salad is ready.
Preparing the ingredients for the salad
Preheat the oven to 210C with ventilation
Peel the potatoes and cut them in two and put them in a large bowl. (If you use larger potatoes cut them wedges style). Add a pinch of salt, a grind of pepper and a drizzle of olive oil and mix well.
Season the salmon with salt and pepper.
Put the potatoes on a baking sheet in a large tray. In the same tray put also the salmon but in a smaller tray or an oven suitable plate. I like cooking the salmon and the potatoes in separate trays. I used baking paper for the salmon also.
Bake the salmon and potatoes for about 25-30 minutes. The time can vary with the oven and of course your preferences. For the last 5 minutes you can use the oven grill.
In this time grill the peppers on a cast iron grill or a heavy skillet. Before peeling the grilled peppers let them rest with a sprinkle of salt over in a covered bowl for 5-10 minutes.
Assembling the salad
In a large serving bowl put the golden potatoes on the bottom.
Gently place big chunks of baked salmon over the potatoes. Remove the skin if it’s the case.
At this point, a squeeze of lemon juice over the salmon is a good idea.
Arrange the peeled and fine sliced peppers on the salmon layer.
With a spoon, pour the dressing over the top. It is a very light dressing so you can be generous :).
I didn’t add a pinch of grated parmesan cheese but if you feel like …
INGREDIENTS - for two persons
Organic or “Best you can get” !
Salmon fillet - 250 grams (without skin)
Potatoes - 350 grams small potatoes
Green peppers - 200 grams or two medium peppers
Fresh lemon juice - 5 ml or a short squeeze
Extra virgin olive oil - 1 table spoon
Parmesan cheese - 20 grams
A pinch of salt
A pinch of pepper
For the dressing
Garlic - 2-3 medium garlic cloves or 1 head of spring garlic
Extra virgin olive oil - 1 table spoon
Dijon mustard - 1 tea spoon
Natural yogurt - 150 ml (I used 3% fat yogurt)
A pinch of dried tarragon
A pinch of salt
A grind of pepper
