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Salmon with new potato & corn salad & basil dressing

A no-fuss fish supper made with healthy yet satisfying ingredients, to help you eat well all week

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 434
  • Carbohydrates 28
  • Saturated Fat 4
  • Sugar 5
  • Protein 30
  • Fat 24
  • Fibre 3
  • Salt 0.42

Nutrition per serving

  • Calories 434
  • Carbohydrates 28
  • Saturated Fat 4
  • Sugar 5
  • Protein 30
  • Fat 24
  • Fibre 3
  • Salt 0.42

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

  1. Cook potatoes in boiling water until tender, adding corn for final 5 mins, then drain and allow to cool a little.

  2. For the dressing, mix the vinegar, oil, shallot, capers, basil and some seasoning.

  3. 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.

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