John Myers
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Salmon Chop with Potato Salad
The perfect salmon chop with potato salad recipe with a picture and simple step-by-step instructions.
Salmon chop
- 3 piece Salmon cutlet fresh
- 1 something Olive oil
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 3 piece Rosemary sprigs
potato salad
- 1 St Freshly diced shallot
- 1 St Finely chopped garlic clove
- 2 El Chives rings
- 4 St Vine tomatoes cut into small pieces
- 2 El Cold-Pressed sunflower oil
- 1 El Balsamic white
- 3 El Vegetable broth made the same
- 1 Pr Freshly grated ginger
- 1 Pr Black pepper from the mill
- 1 Pr Sea salt fine
- 1 El Honey to taste
Salmon chunks
- Briefly fry the salmon in olive oil on both sides and season to taste. Preheat the electric oven to 80 degrees.
- Now on the grid in the middle of the oven, place the rosemary sprigs on top. Then let it simmer for about 15-20 minutes. This time can vary depending on the oven and the cooking point. We like in slightly glassy. Our chops took 20 minutes.
potato salad
- Mix the dressing ingredients. Fold in the sliced potatoes and pour in the broth.
- Let the salad steep for about 30 minutes. Then fold in the fresh chives.
- Take the salmon chop out of the oven and serve on preheated plates. Eat the potato salad with it.
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