Salmon and potato salad

Salmon and potato salad

25 mins

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Ingredients

  • 3 (about 500g) skinless salmon fillets
  • 2 teaspoons olive oil
  • 1 tablespoon McCormick bush spices with mountain pepper
  • 360g Piccolo potatoes with butter & parsley
  • 2 x 100g pkts watercress salad
  • 250g pkt qukes (baby cucumbers), chopped
  • 1/4 cup (60ml) Neil Perry lime & chilli mayonnais

Directions

  • Step 1

    Heat a barbeque plate on medium and the barbeque grill on medium-high. Brush the salmon with the oil and rub with the spices. Slice the potatoes.

  • Step 2

    Melt butter on the barbeque plate. Add the potato slices and cook, turning once, for 7-8 minutes, until golden. Add salmon to the grill and cook for 3-4 minutes each side. Transfer the salmon to a plate and the potato to a bowl.

  • Step 3

    Place watercress salad and cucumber in a bowl. Break the salmon into large chunks. Add to the salad with the potato slices. Toss gently to combine.

  • Step 4

    Combine the mayonnaise with 1-2 tablespoons hot water, to make a pouring consistency. Drizzle over the salad and serve.

    Serving size: 4
    Recipe courtesy of taste.com.au

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