Salmon with potato salad and leek vinaigrette

Salmon with potato salad and leek vinaigrette

Total: 40 min. | Active: 40 min.
Nutritional value / person: 636 kcal
, Fat: 43 g
, Carbohydrate: 25 g
, Protein: 33 g

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salad

1 tbsp mild mustard
3 tbsp white wine vinegar
5 tbsp rapeseed oil
¾ dl fat-free vegetable bouillon, cold
1 shallot, finely chopped
peanut oil
200 g leek, cut into strips approx. 5 mm wide
½ tsp mild paprika
salt and pepper to taste
800 g waxy potatoes, cooked in their skins, freshly cooked, left to cool a little
½ tsp salt

Fish

sunflower oil
4 slice salmon fillet (organic), (approx. 150 g each), grey layer of fat removed
½ tsp salt
a little pepper
1 organic lemon, use half of grated zest and 1 tbsp of juice
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How it's done

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Salad

Mix the mustard with all the other ingredients up to and including the stock, stir in the shallot. Heat the oil in a non-stick frying pan. Stir fry the leek for approx. 4 mins., remove and leave to cool slightly. Combine the leek with the vinaigrette, season, wipe out the pan. Peel the warm potatoes, cut in half lengthwise (depending on size) and then cut crosswise into slices approx. 5 mm thick. Arrange the potatoes on plates and fan them out, season with salt. Drizzle with the leek vinaigrette.

Fish

Heat the oil in the same pan. Reduce the heat a little. Fry the fish for approx. 4 mins. on each side, season. Grate over the lemon zest, drizzle a little lemon juice over the salmon and serve with the potato salad.

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