John Myers
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Salmon with Potato Salad
The perfect salmon with potato salad recipe with a picture and simple step-by-step instructions.
salmon
- 3 Discs Fresh salmon fillet with skin
- 1 Something Olive oil
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
potato salad
- 4 piece Jacket potatoes cut into slices from the previous day
- 1 piece Peeled and cut onions red
- 1 piece Garlic clove peeled and finely chopped
- 1 tbsp Seasonal herbs finely chopped
- 3 piece Freshly diced vine tomatoes
- 2 tbsp Cold-Pressed sunflower oil
- 1 tbsp White balsamic vinegar
- 3 tbsp Hot vegetable broth own production
- 1 pinch Freshly grated ginger
- 1 pinch White milled pepper
- 1 pinch Sea salt fine
- 1 pinch Dried marjoram
- 1 tbsp Acacia honey
- 1 piece Freshly sliced tomato for decoration
- Salmon: Lightly pepper and salt the salmon on both sides. I add very little seasoning so that you can taste a lot of this delicious fish meat and I also eat the crispy skin.
- Then fry in olive oil on the skin side over medium heat, turn briefly on the meat side and then layer in a preheated casserole dish with the skin side up.
- Now put the baking dish in the middle of the oven, preheated to 80 degrees, and let it steep for about 15-20 minutes (depending on the thickness of the salmon slices). My sweetheart would like the fish to be almost done, but still juicy (see 2 picture). I actually prefer it glassy myself. But compromises are sometimes necessary.
- Potato salad: Mix the dressing ingredients, fold in the potato slices and pour on the stock.
- Let everything stand for a few minutes. Then fold in the fresh herbs and season the salad to taste. Decorate with the tomato slices and serve with the delicious salmon.
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