Salmon with Baby Potato & Fennel Salad
with apple, dill, arugula & lamb's lettuce
Dill is a great addition to any garden! This fragrant herb is relatively easy to grow, dual-purpose (both the seeds and leaves are edible), and it attracts pollinators – to keep your garden thriving!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Fennel
½ piece
Apple
½ piece
Red onion
20 g
Arugula & lamb's lettuce
200 g
Baby potatoes
1 piece
Salmon fillet
(Contains: Vis)
2.5 g
Fresh dill
(Contains: Selderij, May contain traces of allergens)
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 (see Tip).
- Core and dice the apple.
- Slice the onion into half rings and finely chop the dill.
Tip: the fennel will be served raw, but if preferred you can also fry it instead. Melt a knob of butter in a frying pan over medium-high heat and fry for 5 - 7 minutes.
- In a salad bowl, combine the mayonnaise with the mustard, the white wine vinegar and the dill.
- Season to taste with salt and pepper.
- Transfer the baby potatoes, apple, fennel and lettuce to the salad bowl and toss well to combine with the dressing.
- Season to taste with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the onion with the fish for 2 - 3 minutes on its skin, then flip and fry for 2 more minutes. Season to taste with salt and pepper.
- Serve the fish on plates. Stir the onion into the salad and serve alongside.
