Warm Salmon Salad With Potatoes Caramelised Onions Food

WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING

Steps:

• Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
• At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
• In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
• In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
• Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)

CARAMELIZED ONION POTATO SALAD

Steps:

• In a large skillet, heat oil over medium-high heat; saute onions until softened, 2-4 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Meanwhile, place potatoes, salt and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Add caramelized onions. Cool slightly., Mix dressing ingredients; stir gently into potato mixture. Refrigerate, covered, until cold, about 8 hours.

WARM SALMON SALAD WITH CRISPY POTATOES

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side.
• Transfer to a plate and season with ¼ teaspoon salt; cover with foil to keep warm.
• Combine the remaining 1 tablespoon oil, ¼ teaspoon salt, shallot and vinegar in a small saucepan.
• Bring to a boil over medium heat.
• Remove from the heat and whisk in buttermilk.
• Place salmon in a medium bowl and toss with the warm dressing.
• Divide arugula among 4 plates and top with the potatoes and salmon.

WARM SALMON SALAD

Steps:

• Boil the potatoes for 15 mins until tender. Add the peas to the pan for the final 2 mins cooking, then drain together. Slice the potatoes thickly, then leave to cool.
• Meanwhile, fry the bacon in a non-stick pan for 5 mins until golden. Lift out, season the salmon, then fry for 3 mins on each side until golden and just cooked in the middle. You won't need extra oil to cook the fish.
• Whisk the dressing ingredients together with seasoning and 1 tbsp water. Toss the veg together with the dressing and put onto plates, then break the salmon into big pieces and nestle into the salad with the bacon.

HOT-SMOKED SALMON & POTATO SALAD

Steps:

• Steam or boil the potatoes, drain and cool for a few minutes. Put a handful of watercress onto each plate. Scatter over the potatoes, salmon flakes, spring onions and half of the dill.
• Spoon the yogurt on top, scatter with the remaining dill, and season with black pepper. Mix at the table to serve. The warm potatoes will soften the yogurt into the dill to make a fantastic dressing.

WARM SALMON SALAD WITH POTATOES & CARAMELISED ONIONS

Steps:

• Preheat oven to 200 deg C (400 deg F).
• Line a large baking tray with baking paper and place potatoes into a bowl with garlic, salt and pepper and 1 tbs of the olive oil, toss to coat.
• Spread potatoes over baking tray, roast for 20 mins or until tender, cover and set aside.
• While potatoes are cooking heat remaining oil in pan over medium heat, add onion and cook for 5 minutes.
• Add sugar to onions and cook for 5 mins or until caramelised, remove to a plate, cover and keep warm.
• Make dressing by whisking horseradish cream and sour cream together.
• Combine lettuce, potatoes, onion, tomatoes, salmon with dressing in a bowl, toss gently and serve.