Served with a creamy dill and potato salad, this cooked salmon is full of flavour. Give this dish a go one night this week, it's sure to be a hit at the dinner table.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, (+ 15 mins marinating time)
(+ 15 mins marinating time)
Ingredients
4 salmon fillets
2 tsp horseradish cream
2 tsp finely chopped dill
1 tsp olive oil
120g baby rocket leaves
½ red onion, thinly sliced
Potato salad
500g baby Red Royale potatoes, halved
¼ cup (75g) mayonnaise
¼ cup (60g) sour cream
2 tsp apple cider vinegar
1 tsp horseradish cream
1 tbs baby capers, chopped
4 baby gherkins, finely chopped
2 spring onions, thinly sliced
2 tbs coarsely chopped dill
2 tbs finely shredded mint
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the salmon, horseradish and dill in a large bowl. Cover with plastic wrap and place in the fridge for 15 mins to develop the flavours.
Step 2
Meanwhile, to make potato salad, cook the potato in a large saucepan of boiling water for 10 mins or until just tender. Drain well.
Step 3
Combine mayonnaise, sour cream, vinegar, horseradish cream, capers, gherkin, spring onion, dill and mint in a medium bowl. Pour over the warm potatoes and toss to combine. Season.
Step 4
Heat the oil in a large frying pan over medium-high heat. Cook the salmon for 2½ mins each side for medium or until cooked to your liking. Transfer to a plate.
Step 5
Divide the rocket, onion and warm potato salad among serving plates. Top with the salmon.
