Salmon With Hot Potato Salad
This flavorful Cajun salmon is sure to be a hit at your next meal. Spiced and baked to perfection, it pairs wonderfully with a creamy hot potato salad. The cool, refreshing salad complements the spicy salmon for a well-rounded and delicious dish. Enjoy it hot or cold for a delightful meal that's easy to prepare and bursting with flavor.
— Constant Cookbook
Ingredients
- 2 boneless fillets of salmon
- Olive oil
- Cajun seasoning
- For the salad
- New potatoes [Charlotte or Vivaldi]
- Mayonnaise [regular or low-fat]
- Onions - bunch of spring onions sliced or half a red onion chopped
- Salt and freshly ground black pepper
- Fresh lemon juice
Instructions
- Lightly oil a sheet of foil with olive oil. The foil will be used to wrap the salmon eventually, so it needs to be a generous size.
- Press the surface of the salmon into the oil and then turn it over so the skin side is down.
- Sprinkle the Cajun spices over the salmon until well covered.
- Place foil on a baking tray and bake in the oven at 180 degrees.
- Remove from oven and immediately draw up the foil to form a sealed 'tent' around the salmon. Leave to become completely cold or leave overnight in the fridge.
- To make the hot potato salad:
- Simmer the potatoes until tender and then drain and place in a serving bowl.
- Cut through roughly with a knife and add chopped onions to taste.
- Stir in enough mayonnaise to bring it to a suitable potato salad consistency. Add lemon juice to taste.
- Serve while still hot, with the cold salmon.
- Salad is also excellent cold the next day and other flavourings such as Dijon or Wholegrain mustard can be added if serving with sausages.
Yield
Serves 2
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