Recipe: Smokey poached salmon and potato salad

This is another recipe featuring one of the wonderful sustainable Saltverk Icelandic sea salts. Once again, I relied on the internet to tell me which foods are common in Iceland and put a bunch of them together in dish that is easy to make, healthy and delicious.

If you have never poached fish before, I encourage to give it a try. The trick is to use a flavourful sauce or dressing to make the fish shine.

I used Spud Lite potatoes for this recipe for a slighter lower carb meal, but you can use whichever potatoes you can get your hands on.

Smokey poached salmon and potato salad

  • Servings: 2
  • Difficulty: easy
  • Print


  • 400-450g skinless salmon fillets
  • 2 bay leaves
  • 8-10 black peppercorns
  • 5-8 chives
  • 4 small or 2 medium potatoes (I used baby Spud Lite)
  • 3 cups shredded cabbage
  • 2 handfuls mixed greens
  • 1/4-1/2 tsp Saltverk birch smoked sea salt
  • ground pepper, to taste


To serve

  • Fresh dill or chives, chopped


  1. In a pot or deep saucepan, pour enough water to cover salmon fillets. Add bay leaves, peppercorns and chives, cover and bring to a boil.
  2. Once water is boiling, turn off heat, add salmon fillets and cover. Set timer to 15 minutes.
  3. Peel and cube potatoes. Boil or steam until fully cooked (10-15 minutes).
  4. Make the dressing by whisking all ingredients or shaking them in a jar until fully emulsified.
  5. Serve greens and cabbage on a plate. Top with warm potatoes and salmon, drizzle dressing and finish with Saltverk birch smoked sea salt, pepper and chopped dill or chives.

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