John Myers
Salmon in Lemon Oil with Potato Salad
The perfect salmon in lemon oil with potato salad recipe with a picture and simple step-by-step instructions.
- 750 g Peeled potatoes freshly cooked
- 2 Pc. Fresh onion
- 250 ml Olive oil
- 4 tbsp Red wine vinegar
- 1 tsp Kremser mustard
- 1 Pc. Lemon fresh
- Rosemary fresh
- 4 Pc. Skinless salmon fillet
- 100 g Pickled olives, pitted
- 100 g Arugula
- Salt
- Pepper
- Boil the potatoes in their skins (preferably in a pressure cooker), dice the onion and the rosemary in olive oil, deglaze with the soup and add the vinegar. Peel the potatoes, cut into wedges and pour the soup over them. Heat the rest of the olive oil with the juice of the lemon in a baking dish. Salt and pepper the salmon and place in the lemon oil. Marinate for 2 hours then cook at 150 degrees on the middle shelf for 20 minutes (in the baking dish with the oil). In the meantime, cut the rocket into small pieces, halve the olives and add to the potatoes. Serve the fish with the potato salad.
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