Salmon and Potato Salad
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Source: https://recipheon.com/en/recipes/main-dishes/salmon-and-potato-salad
About this recipe
Salmon and potato salad is a substantial dinner salad made with baked salmon, boiled potatoes, cucumber, arugula, and yogurt. Potatoes provide the filling base, salmon adds protein and distinct flavor, and cucumber and arugula bring freshness. Yogurt ties the salad together without making it heavy. Serve it after cooling slightly, or prepare it ahead to eat later in the day.
Ingredients
Servings: 2
260 g raw skinless salmon fillet
400 g potatoes
1 cucumber
a handful of arugula
100 g plain yogurt
1 tablespoon lemon juice
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Steps
Preheat a conventional oven (no fan) to 200°C and position a rack in the middle. Boil the potatoes for 18–22 minutes until tender, drain, and let stand for 10 minutes, then cut into large pieces.
Pat the salmon dry, place it in a small baking dish, and bake for 12–15 minutes, until cooked through and beginning to flake easily. Let stand for 3 minutes, then break into large pieces.
Cut the cucumber into half-moons and dry the arugula thoroughly.
Stir the yogurt with the lemon juice, mustard, salt, and pepper until smooth to make a dressing.
Place the potatoes, cucumber, arugula, and salmon pieces in a bowl. Drizzle with the dressing and toss gently so the fish does not break apart. Divide into 2 portions and serve.
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