Name: Roasted salmon and warm potato salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 16 small roasting potatoes (800g), unpeeled, halved; cooking-oil spray; 300 gram salmon fillet, skin and bones removed; 1/3 cup (80ml) buttermilk; 1 tablespoon lemon juice; 1 tablespoon dijon mustard; 2 well-drained anchovy fillets, chopped finely; 4 gherkins (80g), chopped finely; 1/3 cup (80ml) fresh flat-leaf parsley, finely chopped; 2 clove garlic, crushed; 340 gram asparagus, trimmed, halved; 300 gram snow peas, trimmed, halved; 300 gram yellow beans, halved lengthways; 2 cup (230g) firmly packed trimmed watercress

Roasted salmon and warm potato salad

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Serves 4

Prep

10M

Cook

45M

Total

55M

Ingredients

16 small roasting potatoes (800g), unpeeled, halved

cooking-oil spray

300 gram salmon fillet, skin and bones removed

1/3 cup (80ml) buttermilk

1 tablespoon lemon juice

1 tablespoon dijon mustard

2 well-drained anchovy fillets, chopped finely

4 gherkins (80g), chopped finely

1/3 cup (80ml) fresh flat-leaf parsley, finely chopped

2 clove garlic, crushed

340 gram asparagus, trimmed, halved

300 gram snow peas, trimmed, halved

300 gram yellow beans, halved lengthways

2 cup (230g) firmly packed trimmed watercress

Method

1.Preheat oven to 200°C/400°F.

2.Place potato on a baking-paper-lined oven tray; spray potato with oil, season. Roast, uncovered, for 30 minutes.

3.Cut fish into quarters, place on top of potatoes; roast, uncovered, for about 15 minutes or until potato is browned lightly and tender and salmon is cooked as desired.

4.Meanwhile, combine buttermilk, juice, mustard, anchovy, gherkin, parsley and garlic in a small bowl; season to taste.

5.Boil, steam or microwave asparagus, snow peas and beans separately until tender; drain. Rinse under cold water; drain.

6.Combine watercress, potato, asparagus, snow peas, beans and fish on serving plates; drizzle with buttermilk dressing.

You could buy 4 x 75g salmon fillets instead of the larger fillet. The yellow beans add some colour to the dish; if unavailable use green beans.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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