I came up with this lovely Salmon, Avocado and Potato Salad in the middle of Tesco’s. I had (rather stupidly) gone to Tesco’s whilst hungry and started dreaming up a salad involving salmon and avocado and a honey and mustard dressing. This is the result…a lovely lunchtime salad for one. But this would be equally lovely scaled up for a summer lunch with friends. Just add some crusty white bread and a bottle of chilled white wine.
To make this recipe even easier, you could buy a ready poached salmon fillet, but I find poaching my own tastes better and is hardly any effort. I poach my salmon in the same saucepan as the potatoes (to save on washing up!) but if you do scale this up to feed more people you may need to cook the potatoes and salmon separately.
The dressing is especially delicious and I recommend you make a double quantity and keep the leftovers in the fridge to use on other salads. It should keep happily in the fridge for a few days at least.
I’ve given you the recipe as I made it the first time, but it is really just a starting point. It is incredibly easy to adapt. Use whatever you fancy or happen to have in the fridge. Next time I make this salad I think I’m going to add some green beans and watercress…or maybe some griddled asparagus…
This would go deliciously with an unoaked Chardonnay.
- 1 salmon fillet
- 100g new potatoes (I like the Charlotte variety)
- 4 leaves of a little gem lettuce
- 3 thick slices of cucumber, halved
- A handful of cherry tomatoes
- 1 avocado
- 1 teaspoon dijon mustard
- 1 teaspoon runny honey
- 3 tablespoons white wine vinegar
- 6 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Put the new potatoes in a large saucepan and pour over boiling water. Bring back to the boil and then turn down the heat and simmer on a very low heat for 10 minutes.
- After 10 minutes, gently lower the salmon fillet into the water and continue to simmer for another 10 minutes, by which time the salmon and potatoes should be just done. Tip into a sieve to drain and then rest the sieve over the saucepan to steam dry and cool slightly.
- While the potatoes and salmon are cooking, make the dressing. Put the mustard, honey, white wine vinegar, salt and pepper in an old jam jar (or similar) and stir to mix together. Add the olive oil and then screw on the lid of the jar and shake to combine.
- Now you can begin to construct the salad. Slice the lettuce leaves and scatter them on a plate. Scatter over the cucumber, cherry tomatoes and avocado – I like to halve the avocado, remove the stone and then squeeze the flesh out onto the plate in blobs.
- Peel the skin off the salmon and then flake it and scatter the flakes over the rest of the salad.
- Halve the potatoes and tip them back into the pan. Drizzle over a couple of blobs of dressing and swirl the pan so they get coated. Arrange the potatoes on the salad.
- Finally drizzle the rest of the dressing over the salad and then eat as soon as possible!
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