Seared salmon with creamy potato salad

Seared salmon with creamy potato salad

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"Instead of mayonnaise, this potato salad-version uses Skyr (Icelandic yogurt). Combine it with fresh cucumber and scallion for a summery potato salad that is guaranteed to impress at any barbecue. Whether you want to eat it with meat or fish, it is up to you! But I definitely recommend salmon, because it goes really well with the dill and mustard in the dressing. For more creative ideas with dairy products, look out for the Initiative-Milch-Sticker in our recipes."
Difficulty
Easy 👌
Preparation
45 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
½ kg
new potato
2
salmon fillets
¼ tsp
sweet paprika powder
¼ tsp
ground coriander
¼ tsp
ground cardamom
½ pinch
white pepper
½ tsp
raw sugar
45 g
canola oil
30 g
grainy mustard
150 g
Skyr
½ bundle
dill
½
lemon
1 tbsp
honey
½
cucumber
1
scallions
¾ tsp
salt
pepper

Utensils

bowl (small), knife, cutting board, bowl (large), frying pan, palette knife

Nutrition per serving

Cal1249
Fat68 g
Protein95 g
Carb63 g
  • Step 1/4

    Preheat oven to 200ºC/390ºF. Make a rub with paprika powder, ground coriander, cardamom, white pepper, sugar and salt: Rub the salmon on all sides and leave to marinate for at least 30 minutes.
    • 2 salmon fillets
    • ¼ tsp sweet paprika powder
    • ¼ tsp ground coriander
    • ¼ tsp ground cardamom
    • ½ pinch white pepper
    • ¼ tsp salt
    • ½ tsp raw sugar
    • bowl (small)

    Preheat oven to 200ºC/390ºF. Make a rub with paprika powder, ground coriander, cardamom, white pepper, sugar and salt: Rub the salmon on all sides and leave to marinate for at least 30 minutes.

  • Step 2/4

    Halve or quarter the new potatoes, and rub with canola oil and salt, then bake for about 15 min. In the meantime, pluck and chop the dill, and cut the scallions into fine rings. Cut the cucumber into quarters lengthwise and remove the seeds, then cut into thin slices.
    • ½ kg new potato
    • 20 g canola oil
    • ½ tsp salt
    • ½ bundle dill
    • 1 scallions
    • ½ cucumber
    • knife
    • cutting board

    Halve or quarter the new potatoes, and rub with canola oil and salt, then bake for about 15 min. In the meantime, pluck and chop the dill, and cut the scallions into fine rings. Cut the cucumber into quarters lengthwise and remove the seeds, then cut into thin slices.

  • Step 3/4

    For the dressing, mix the skyr with the dill, mustard, honey, lemon zest and juice. Fold the slightly cooled potatoes and cucumber and scallions into the dressing and season to taste.
    • 150 g Skyr
    • 30 g grainy mustard
    • 1 tbsp honey
    • ½ lemon
    • ½ pinch salt
    • pepper
    • bowl (large)

    For the dressing, mix the skyr with the dill, mustard, honey, lemon zest and juice. Fold the slightly cooled potatoes and cucumber and scallions into the dressing and season to taste.

  • Step 4/4

    Heat canola oil in a frying pan and fry the salmon on for approx. 3 minutes on both sides over medium heat.
Arrange the potato salad and add a piece of salmon to each. Garnish with more dill.
    • 25 g canola oil
    • frying pan
    • palette knife

    Heat canola oil in a frying pan and fry the salmon on for approx. 3 minutes on both sides over medium heat. Arrange the potato salad and add a piece of salmon to each. Garnish with more dill.

  • Enjoy your meal!

    Seared salmon with creamy potato salad

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