Dill-Infused Salmon and Potato Salad
This delightful Dill-Infused Salmon and Potato Salad combines tender, unpeeled baby potatoes, vibrant green beans, and flavorful salmon fillets, all highlighted by a zesty mustard-honey dressing. Packed with omega-3 fatty acids and fresh greens, this dish is not only a treat for your taste buds but also a wholesome meal option. Perfect for a light lunch or a refreshing dinner, this recipe celebrates fresh ingredients while being simple to prepare. Enjoy the vibrant flavors of dill and citrus while nourishing your body with this healthy and satisfying meal.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
small potatoes
20 (unpeeled)
fine green beans
400 (trimmed)
salmon fillets
4 (160 g) (skin-on or skinless)
sea salt
to taste
freshly ground pepper
to taste
watercress
100 (washed)
lemon
1 (quartered)
fresh dill
extra for serving (sprigs)
whole grain mustard
1 (tablespoon)
honey
1 (tablespoon)
red wine vinegar
1 (tablespoon)
dill, finely chopped
1 (tablespoon)
olive oil
2 (tablespoons)
Instructions
1
Preheat your oven to 200°C (390°F).
2
In a large pot, bring salted water to a boil and add the small potatoes. Cook for 15 minutes until tender.
3
After 10 minutes of cooking the potatoes, add the fine green beans to the pot and continue to boil for the remaining 5 minutes.
4
While the vegetables are cooking, prepare the dressing by whisking together the honey, whole grain mustard, red wine vinegar, olive oil, and finely chopped dill in a small bowl until well combined and slightly thickened.
5
Place the salmon (or ocean trout) fillets on a baking tray lined with baking paper or foil. Brush the fillets with olive oil and season generously with sea salt and pepper.
6
Bake the fish in the preheated oven for 8-10 minutes, depending on the thickness of the fillets. Once fully cooked, remove from the oven and let the salmon rest for 5 minutes before gently breaking it into bite-sized pieces using your fingers.
7
Drain the cooked potatoes and beans, then cut the potatoes in half. In a large bowl, toss the warm potatoes and beans with the dressing and fresh watercress until well coated.
8
To serve, distribute the salad mixture evenly onto four dinner plates. Top each plate with pieces of the baked salmon and sprinkle with extra dill.
9
Finish with a drizzle of any remaining dressing and serve with lemon wedges on the side for an extra burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Dill-Infused Salmon and Potato Salad?
It is a wholesome meal combining tender unpeeled baby potatoes, vibrant green beans, and salmon fillets with a zesty mustard-honey dressing.
How many servings does this recipe provide?
The recipe is designed to serve four people, as it uses four salmon fillets and distributes the mixture onto four plates.
What is the recommended oven temperature for the salmon?
Preheat your oven to 200°C (390°F).
How long should the small potatoes be cooked?
Boil the small potatoes in salted water for 15 minutes until tender.
When should I add the green beans to the pot?
Add the fine green beans to the pot after the potatoes have been cooking for 10 minutes.
How do I prepare the dressing?
Whisk together honey, whole grain mustard, red wine vinegar, olive oil, and finely chopped dill in a small bowl until thickened.
What ingredients are needed for the salmon seasoning?
Brush the fillets with olive oil and season generously with sea salt and pepper.
How long does the salmon need to bake?
Bake the salmon for 8-10 minutes, depending on the thickness of the fillets.
Can I use a different fish instead of salmon?
Yes, ocean trout fillets can be used as a substitute for salmon.
Should I let the salmon rest after cooking?
Yes, remove the salmon from the oven and let it rest for 5 minutes before breaking it into pieces.
How should the salmon be broken into pieces?
Gently break the rested salmon into bite-sized pieces using your fingers.
What should be done with the potatoes and beans after boiling?
Drain them, cut the potatoes in half, and toss them with the dressing and fresh watercress.
What type of potatoes are best for this salad?
Small baby potatoes are recommended, and they should be left unpeeled.
Is the salmon skin-on or skinless?
The recipe allows for either skin-on or skinless salmon fillets.
What type of mustard is used in the dressing?
The recipe calls for one tablespoon of whole grain mustard.
What kind of vinegar is required?
Use one tablespoon of red wine vinegar.
How much olive oil is used in the dressing?
The dressing requires two tablespoons of olive oil.
What greens are included in the salad base?
The salad includes 100g of washed watercress and 400g of trimmed fine green beans.
How is the dish garnished?
Top with extra dill sprigs, a drizzle of remaining dressing, and serve with lemon wedges.
How many potatoes are needed?
The recipe calls for 20 small unpeeled potatoes.
Is this recipe considered healthy?
Yes, it is described as a healthy and satisfying meal packed with omega-3 fatty acids and fresh greens.
What is the weight of each salmon fillet?
Each of the four salmon fillets should be approximately 160 grams.
How much honey is in the dressing?
One tablespoon of honey is used to balance the dressing.
Do I need to chop the dill?
Yes, use one tablespoon of finely chopped dill for the dressing and extra sprigs for serving.
What is the preparation for the green beans?
The 400g of fine green beans should be trimmed before boiling.
Is the salmon seasoned before or after baking?
The salmon is seasoned with olive oil, salt, and pepper before being placed in the oven.
Can this be served as a dinner?
Yes, it is perfect for both a light lunch or a refreshing dinner.
What is the final step before serving?
Finish the plates with a drizzle of any remaining dressing and a side of lemon wedges.
How many ingredients are in this recipe?
There are 13 ingredients in total for this recipe.
Is this an easy recipe to follow?
Yes, it is described as a simple to prepare recipe that celebrates fresh ingredients.