Warm Salmon Salad with Watercress

Even though we suggest you serve this salad warm, it is equally delicious cold and makes a great left over lunch – if there are any leftovers at all. Tender, juicy salmon is just perfect with buttery potatoes and dill. The yogurt dressing is light but oh-so-creamy without being unhealthy. A super easy dinner that is beautiful to look at and eat! Recipe provided by Dinner Time UAE

  • Serves 4
  • Easy

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 700 g Baby Potatoes, scrubbed
  • Sea Salt & Black Pepper
  • 600 g Salmon Fillet, cut in 4 pieces
  • 1 Lemon, juiced and zested
  • 1 bunch fresh Dill, fronds picked and chopped
  • Extra Virgin Olive Oil
  • 1 clove Garlic, crushed
  • 40-60 g Parmesan Cheese, grated
  • 1 bunch Watercress/Kulfa, snipped
  • 1 fresh Red Chili Pepper, deseeded and sliced
  • 1 pot Yoghurt
  • 1 tsp. Dijon Mustard
  • 1 handful fresh Mint, leaves picked and torn


  1. Scrub the potatoes and place in a saucepan, cover with cold, salted water and bring to the boil. Simmer for around 15 minutes until just cooked. Drain and place to one side.

  2. Cut the salmon into 4 portion sized pieces. Fill a saucepan, big enough to hold all the salmon fillets in one layer, with water and season with a little sea salt. Place the pan on the heat and when the water boils, gently lower the fillets in, making sure they’re under the surface. Top up with a little extra boiling water if necessary.

  3. Poach the salmon very gently for 10 minutes. Remove carefully and leave to cool.

  4. Meanwhile, zest and juice the lemon and chop the dill.

  5. Slice the cooked potatoes in half lengthways and toss with half the lemon juice, a generous splash of olive oil, the chopped dill and a good pinch of salt and pepper. Arrange on a serving dish and flake the cooked salmon over the top.

  6. Crush the garlic, grate the Parmesan, snip the watercress and finely chop the chili.

  7. Season the yoghurt with salt and pepper, then mix in the mustard, crushed garlic, lemon zest, lemon juice and Parmesan.

  8. Spoon the yoghurt over the salmon and serve with a sprinkling of torn mint leaves, watercress and chopped chili.

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