Salads: Salmon Served With Potato Salad and Leek Vinaigrette

Salmon Served With Potato Salad and Leek Vinaigrette


  • salt and pepper to taste
  • a little pepper
  • 1 shallot, finely chopped
  • 0.5 tsp. salt
  • 5 tbsp. rapeseed oil
  • 0.5 tsp. mild paprika powder
  • 1 organic lemon, use half of grated zest and 1 tbsp of juice
  • 1 tbsp. mild mustard
  • 3 tbsp. white wine vinegar
  • 0.75 dl fat-free vegetable bouillon, cold
  • peanut oil
  • 200 g leek, cut into 5-mm-wide strips
  • 800 g waxy potatoes boiled in their skins, freshly cooked, left to cool a little
  • sunflower oil
  • 4 slices organic salmon fillets, (approx. 150 g each), grey layer of fat removed
Order the ingredients from COOP@home


Mix together the mustard and remaining ingredients with the stock, stir in the shallot. Heat the oil in a non-stick frying pan. Stir fry the leek for approx. 4 mins., remove and leave to cool slightly. Combine the leek with the vinaigrette, season, wipe out the pan. Peel the warm potatoes, halve lengthways depending on their size and slice crossways into approx. 5 mm thick slices. Arrange the potatoes on plates in a fan shape, season with salt. Pour over the leek vinaigrette.

Heat the oil in the same pan. Reduce the heat a little. Fry the fish pieces for approx. 4 mins. on each side, season. Grate over the lemon zest, drizzle a little lemon juice over the salmon and serve with the potato salad.


  • Salads
  • 40 mins Preparation/cooking time: ca. 40m
  • Servings For 4 people
  • Nutrition 647 Kcal