Co-funded by the Creative Europe Programme of the European Union
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GRILLED SALMON AND POTATO RAINBOW SALAD

Ingredients for 4

  • 4 floury potatoes (e.g. Rooster), cubed with skin on or 16 salad/ baby potatoes, quartered (approximately 600g)
  • 1 cauliflower
  • 1 rainbow chard
  • 1 head of broccoli
  • 8 teasp. ground turmeric
  • 800g salmon
  • 1 teasp. rapeseed or olive oil

For the dressing

  • 4 tablesp. low fat natural yoghurt
  • 4 teasp. flaxseed or rapeseed oil
  • 4 teasp. lemon juice
  • Zest of 1 lemon
  • 4 teasp. chopped or dried tarragon
  • Freshly ground black pepper

To Serve

  • 4 tablesp. sesame seeds, toasted
  • 2 red peppers, seeded and roasted
  • A handful of watercress
  • Freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 19
Cooking time: 50 MIN
  1. Preheat the oven to Gas Mark 6, 200°C (400°F).
  2. Blanch the cauliflower for one minute and trim the rainbow chard. Roast the cauliflower, broccoli and chard with a sprinkle of turmeric and a dash of oil for 20 minutes.
  3. Sprinkle 1 teaspoon of turmeric all over the fish and season well.
  4. Heat the grill to high heat and cook the fish for about three minutes on each side. Leave to rest.
  5. Quarter the potatoes and add them to a pan of hot water. Cook the potatoes until tender, drain and allow to cool.
  6. Mix the dressing ingredients together until smooth and toss all the ingredients, except for the fish, until well coated.
  7. Transfer to a bowl, top with the fish and serve with roasted peppers, toasted sesame seeds and watercress.

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