This vibrant summer salmon and roast potato salad makes a beautiful addition to any summer spread, celebrating seasonal ingredients and bold flavours. Packed full of our Festive Blend EVOO and finished with a hint of chili for a little kick, this salad will be your new favourite dish!
Ingredients
1 fillet of fresh salmon
3 c chopped potatoes
For the sauce
3 T Festive Blend EVOO
1 T of tamari or soy sauce
1 T Manuka honey
¼ t rice vinegar
1 fresh chilli, finely sliced
1-2 cm sized piece of fresh ginger root, peeled and grated
Garnishes
1 spring onion, finely sliced
A handful of fresh coriander, chopped
Salt and pepper to taste
Directions
Toss the chopped potatoes in a splash of Festive Blend EVOO, along with some salt and pepper. Roast the potatoes in the oven for 25-30 minutes, until golden and cooked through.
Meanwhile, whisk together all the sauce ingredients. Place the salmon fillet on a large piece of baking paper, or foil. Spoon over ¼ of the sauce, wrap the fillet up, and place in the oven for the last 7 minutes of cooking with the potatoes.
Once the potatoes are cooked, toss through the spring onion and coriander. Serve, and carefully cut the salmon into pieces, scattered over the potato. Drizzle over the remaining sauce, and serve.
