Salmon with new potato & corn salad & basil dressing
By Good Food
A no-fuss fish supper made with healthy yet satisfying ingredients, to help you eat well all week
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Prep:15 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 434
-
fat 24g
-
saturates 4g
-
carbs 28g
-
sugars 5g
-
fibre 3g
-
protein 30g
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salt 0.42g
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
Method
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.
