Summer Potato and Salmon Salad
By: Beverley Ann D'Cruz
Published: Sunday, April 18, 2010 - 12:08pm

Ingredients




1 tin salmon (packed  water)
500 grams baby potatoes
1 tablespoon mustard
olive oil
2 onions, finely chopped
2 cloves of garlic, finely chopped
1/2 teaspoon sweet paprika
2 tablespoons fresh coriander, finely chopped
salt and pepper to taste
juice of half a lemon
lemon wedges to serve

Preparation

1 Boil the potatoes (with skins on preferably) in salted water. Make sure not to overcook them or they will flake when tossing the salad. Drain and keep warm. 2 Heat one tablespoon of olive oil in a frying pan. Sauté the garlic until fragrant. Add the onion and cook until well caramelised. Add salt and pepper to taste and the paprika and fry for another minute. 3 Drain the salmon from the tin. Squeeze out all the water from the flesh. Add to the onion mixture while still warm and incorporate well. 4 Depending on the size of the potatoes either slice them in half or leave them whole. Toss with the onion-salmon mixture gently so the potatoes don’t break. 5 In a separate bowl combine two tablespoons of olive, mustard, lemon juice and salt and pepper to taste. Mix well and then pour over the salad. Sprinkle the coriander over. Mix well. The salad can be served cold or warm with lemon wedges on the side.

About


Turn the salad into a main course by using fresh salmon. Marinate four salmon fillets with salt and pepper and lemon juice and then grill until done. Serve with the potatoes tossed with the caramelised onions on the side.