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
Salad
- 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
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp mayonnaise (I used Primal Kitchen avocado oil mayonnaise) or Dijon mustard
- 1/4 tsp Saltverk birch smoked sea salt
To serve
- Fresh dill or chives, chopped
Directions
- 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.
- Once water is boiling, turn off heat, add salmon fillets and cover. Set timer to 15 minutes.
- Peel and cube potatoes. Boil or steam until fully cooked (10-15 minutes).
- Make the dressing by whisking all ingredients or shaking them in a jar until fully emulsified.
- 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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