Crusted Salmon and Potato Salad
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Crusted Salmon and Potato Salad

Crusted Salmon and Potato Salad

with charred broccoli

Potato salad is a dish with German origins variations of which are popular across much of Europe. Its creamy nature makes it a great pairing for fattier types of fish such as salmon. Here, tender charred broccoli brings a pleasing green element to the plate.

Tags:
Quick
Climate Conscious
Allergens:
Fish
Milk
Mustard
Wheat
Egg
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

200 grams

Salmon

(Contains Fish)

600 grams

Potatoes

75 grams

Yoghurt

(Contains Milk)

1 sachet(s)

Paprika

(Contains Mustard)

1 unit(s)

Onion

5 grams

Parsley

1 pack(s)

Breadcrumbs

(Contains Wheat)

2 sachet(s)

Mayo

(Contains Egg, Mustard)

1 unit(s)

Broccoli

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

1 tbsp

Oil

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Nutrition Values

Energy (kJ)2962 kJ
Energy (kcal)708 kcal
Fat31.3 g
of which saturates5.5 g
Carbohydrate79.4 g
of which sugars10.6 g
Dietary Fiber0 g
Protein34.9 g
Cholesterol0 mg
Salt1.44 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper
Colander

Instructions

Boil the Potatoes
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Boil a large pot of salted water for the potatoes.
  • Cut the potatoes into 2cm chunks (no need to peel). 
  • When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender (take care not to overcook), 10-15 mins.
  • Once cooked, drain in a colander.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Meanwhile, finely chop the parsley (stalks and all) then pop half into a medium bowl.
  • Add the breadcrumbs to the bowl and season with salt and pepper.
  • Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces. 
  • Halve, peel and thinly slice the onion. Halve any larger slices.
Bread the Salmon
3
  • Lay the salmon onto a lined baking tray, skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish.
  • Spread half the mayo over the top of the fish.
  • Spoon on the parsley breadcrumb mixture. Use the back of your spoon to firmly press it down. 
  • Drizzle with a little oil.
Char the Broccoli
4
  • Toss the broccoli with salt, pepper and a drizzle of oil.
  • Spread out in a single layer around the salmon.
  • Pop into the oven and roast until the broccoli is charred and the salmon is cooked through, 10-15 mins. IMPORTANT: Salmon is cooked when opaque in the middle.

TIP: You may need to use two trays for this step.

Make the Dressing
5
  • Meanwhile, in a large bowl for the potato salad, mix together the yoghurt, paprika, remaining parsley, remaining mayo and 1 tbsp oil (double for 4p).
  • Season with a pinch of salt and pepper.
  • Add the sliced onion and drained potatoes to the dressing and toss to coat. 
  • Season to taste with salt and pepper.
Dish It Up
6
  • Share spoonfuls of creamy potato salad between plates. 
  • Serve the charred broccoli alongside. 
  • Top with the parsley crusted salmon.
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