This is a delicious dish that works great for both lunch or dinner.
The potatoes represent the humble base from which the other components are elevated. Make sure to give them all the love and seasoning they require. Fork-tender should be the level they are boiled to, and then cut into pieces.
To bind the ingredients together and enhance the creaminess, a tangy dressing is prepared using a combination of Dijon mustard and oil. Whisk continuously while gradually adding the oil, making sure they emulsify nicely. Pour the dressing over the diced potatoes and gently toss until all they are evenly coated.
The salmon is cooked until it’s perfectly flaky and tender, then set aside to cool off. Gently flake into bite-sized pieces, ensuring that every forkful of the potato salad is adorned with succulent chunks of salmon.
To prepare the instant pickles, start by boiling the vinegar and sugar in a small saucepan until the sugar completely dissolves. Thinly slice the onions and cucumber, and place them in a bowl. Pour the hot pickling liquid over the sliced vegetables. These pickles can be made in advance and stored in the refrigerator until ready to use.
Serve the salmon with the potato salad and pickled cucumbers, topped with a poached egg. Here’s a handy guide on poaching an egg if you need a bit of help with this task.
Enjoy!
Oven-baked Salmon with Potato Salad, Poached Egg & Quick Pickles
Ingredients
- 120 g salmon fillet
- 250 g potatoes
Dressing
- 25 g Dijon mustard
- 40 ml vegetable oil (neutral taste)
Quick Pickles
- 1 red onion sliced
- 1 cucumber
- 100 ml vinegar
- 100 g sugar
- 3-4 sprigs green dill
Poached Egg
- 1 egg
- 1 tsp vinegar
Instructions
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Wash the potatoes and boil in salted water. When fully cooked, peel and dice them.
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For the dressing, whisk the mustard and gradually add the vegetable oil. Pour over the potatoes and gently mix till they are all coated.
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Cook the salmon in a preheated oven at 180°C (356°F) for about 10 minutes.
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For the instant pickles, boil the vinegar and sugar in a small saucepan until the sugar has melted completely. Thinly slice the onions and cucumber and put in a bowl. Add the hot pickling liquid. The pickles can also be prepared in advance and stored in the refrigerator.
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To poach the egg, heat some water with vinegar in a pot. As soon as it comes to a boil, turn the heat to low, stir with a whisk and carefully add the egg to the middle of the whirl of water. Cook until it reaches the desired consistency.
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Another way to poach the egg is to break it into a plastic bag with some oil, tie the bag with a knot and boil in water for a few minutes. When the egg is ready, cut the bag, and voila – you have a poached egg without much hassle.
Notes
Related: Smoked Duck Salad with Feta & Blackberry Sauce
Related: Mozzarella & Poached Egg Salad with Blackberry Vinaigrette
Related: Prosciutto Wrapped Salmon with Wilted Spinach & Lemon Beurre Blanc
Related: Salmon Tomato Pasta
Related: Baked Salmon with Green Beans & Roasted Pepper Salsa
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