Salmon With New Potato & Corn Salad & Basil Dressing
This colorful and flavorful salad features tender baby new potatoes, sweetcorn, succulent grilled salmon, juicy tomatoes, and a zesty red wine vinegar dressing. A perfect dish for a light and satisfying meal.
— Constant Cookbook
Ingredients
- 400g baby new potatoes
- 2 sweetcorn cobs
- 4 skinless salmon fillets
- 2 very large tomatoes , like beefsteak
- 2 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 1 shallot , finely chopped
- 1 tbsp capers , finely chopped
- handful basil leaves
Instructions
- Cook potatoes in boiling water until tender, adding corn for final 5 mins, then drain and allow to cool a little.
- For the dressing, mix the vinegar, oil, shallot, capers, basil and some seasoning.
- Heat grill to high. Rub a little dressing on the salmon and cook, skinned-side down, for 7-8 mins. Slice tomatoes and place on a serving plate. Slice the potatoes, cut the corn from the cobs and arrange over the tomatoes. Top with the salmon, then drizzle over the remaining dressing.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 434 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 0.42 milligram of sodium
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