Salmon with Baby Potato Salad
with apple, fennel & dill
Did you know that the ancient Greeks and Romans saw fennel as a symbol of victory and success? They not only appreciated the flavour, but also believed that fennel brought strength and wisdom!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Fennel
½ piece
Apple
½ piece
Onion
20 g
Arugula & lamb's lettuce
200 g
Baby potatoes
1 piece
Salmon fillet
(Contains Fish)
2.5 g
Fresh dill
(May be present Celery)
Not included in your delivery
1 teaspoon
Mustard
½ tablespoon
[Plant-based] butter
½ tablespoon
[Plant-based] mayonnaise
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Wash the baby potatoes and cut them in half, or any larger ones into quarters.
- Boil the potatoes for 12 - 15 minutes, covered, then drain and rinse under cold water.
- Quarter the fennel and remove the tough core, then chop the fennel into strips.
- Core and dice the apple. Slice the onion into half rings and finely chop the dill.
- In a salad bowl, combine the mayonnaise with the mustard, white wine vinegar and the dill. Season to taste with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat and fry the onion with the salmon for 2 - 3 minutes on its skin.
- Reduce the heat, then fry for a further 2 minutes on the other side.
- Season to taste with salt and pepper.
- Transfer the baby potatoes, apple, fennel, fried onion and lettuce to the salad bowl and toss well to combine with the dressing.
- Season to taste with salt and pepper as necessary.
- Serve the salad on plates with the salmon alongside, skin-side up.
Did you know... apples contain flavonoids, which protect us from the effects of free radicals. These are harmful substances caused by UV radiation or air pollution.