Salmon with gourmet potato salad

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

Ingredients

 
  • 600
    g
    salmon fillets
  • 600
    g
    new potatoes
  • 40
    ml
    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
    g
    chives, neatly chopped
  • WHOLEGRAIN MUSTARD DRESSING:
  • 4
    egg yolks
  • 80
    g
    Dijon mustard
  • 40
    g
    whole grain mustard
  • 60
    ml
    orange juice
  • 500
    ml
    vegetable oil
  • 20
    g
    sugar
Servings: Change Serving
 
 

Method

 

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.
 
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