Salmon with gourmet potato salad

Salmon with warm new potato, bacon and chive salad and wholegrain mustard dressing.
recipes fish, braai
Image by:
Recipe from: 24 August 2015
Preparation time: 10 min
Cooking time: 40 min


  • 600
    salmon fillets
  • 600
    new potatoes
  • 40
    extra virgin olive oil
  • 1
    large onion, finely chopped
  • 3
    cloves garlic, finely chopped
  • 8
    rashers streaky bacon cut into lardons (small cubed strips)
  • 20
    chives, neatly chopped
  • 4
    egg yolks
  • 80
    Dijon mustard
  • 40
    whole grain mustard
  • 60
    orange juice
  • 500
    vegetable oil
  • 20
Servings: Change Serving



Put the potatoes in a pot of salted water, bring to the boil and cook until soft.  Drain the potatoes and cut in half while they are still warm. Heat the oil in a large saucepan, add the bacon and cook until golden brown and crisp. Add the onions and garlic and cook until soft and translucent. Remove from the heat and pour over the new potatoes. Add the chives and dress the salad with the mustard dressing.

Brush the salmon fillets with a little olive oil and season with salt and pepper. Place the fillets on a hot grill with the skin side facing up. Cook over a hot heat for approximately 6 minutes, turn and cook the other side. Salmon is best cooked medium rare – retaining all of the flavour and natural oils.

Wholegrain mustard dressing:
Combine the egg yolk with mustards in a bowl. Slowly whisk in a thin stream of the oil until the mixture begins to emulsify. Add the orange juice and sugar and then rest of the oil. Thin out to a pouring consistency with more orange juice if necessary. Season with salt and pepper.

Recipe reprinted with permission of Weber.
To receive quick and convenient weekday recipes, join our mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: braai  |  fish  |  recipes


Pork neck "prego"

2015-08-24 12:53 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

Find a recipe


Today's Easy Weekday Meal

Lentil frikkadels
Meatless "meatballs" for a meat-free dinner any day of the week.
Prep time:  15 mins
Cooking time:  10 mins
See this week's meals

We're talking about ...

Delicious breakfasts
Whip up quick, tasty meals that feed your imagination.


Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.