Scandi salmon salad
Scandi salmon salad is a gluten free and pescatarian recipe with 2 servings. For $6.2 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 32g of protein, 23g of fat, and a total of 516 calories. It is brought to you by BBC Good Food. Head to the store and pick up baby potato, radish, flat leaf parsley, and a few other things to make it today. It works well as an expensive main course. This recipe is liked by 7 foodies and cooks. From preparation to the plate, this recipe takes around 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is amazing. Scandi smoked mackerel on rye, Scandi Rice Pudding with Blueberry Sauce, and Scandi-style sausage hash with pickled beetroot are very similar to this recipe.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
400g baby new potato, halved
1 lemon
2 salmon fillets (about 250g)
150ml half-fat crème fraîche
½ pack dill, finely chopped
½ pack flat-leaf parsley, finely chopped
1 tbsp French mustard
½ red onion, finely chopped
100g radish, quartered
Equipment:
oven
frying pan
baking sheet
Cooking instruction summary:
Heat oven to 200C/180C fan/gas 6. Boil the potatoes in a large pan of salted water. Bring to the boil and cook for 15 mins, or until tender. Drain and set aside to cool. Meanwhile, zest the lemon, set the zest aside and thinly slice half the lemon. Put the salmon on a baking sheet, season and top with the lemon slices. Roast in the oven for 12-15 mins, until just cooked through. Leave to cool. Mix together the crme frache, dill, parsley, mustard, the reserved lemon zest and one squeeze of the remaining lemon half. Toss together the cooled potatoes with the onion, radish and dressing. Flake over the salmon and season. Take the part-squeezed lemon half with you to squeeze over just before eating.
Step by step:
1. Heat oven to 200C/180C fan/gas
2. Boil the potatoes in a large pan of salted water. Bring to the boil and cook for 15 mins, or until tender.
3. Drain and set aside to cool.
4. Meanwhile, zest the lemon, set the zest aside and thinly slice half the lemon.
5. Put the salmon on a baking sheet, season and top with the lemon slices. Roast in the oven for 12-15 mins, until just cooked through. Leave to cool.
6. Mix together the crme frache, dill, parsley, mustard, the reserved lemon zest and one squeeze of the remaining lemon half. Toss together the cooled potatoes with the onion, radish and dressing. Flake over the salmon and season. Take the part-squeezed lemon half with you to squeeze over just before eating.
Nutrition Information:
covered percent of daily need
