Salmon with New Potato and Corn Salad and Basil Dressing
Nutrition per serving
| Calories | 507 kcal |
| Protein | 39.3 g |
| Carbs | 40.4 g |
| Fats | 22.1 g |
| Saturated Fat | 3.5 g |
| Monounsaturated Fat | 12.4 g |
| Polyunsaturated Fat | 3.3 g |
| Sugars | 10.9 g |
| Fiber | 6.5 g |
| Sodium | 267 mg |
Ingredients
| Potato, flesh and skin | |
| Sweetcorn | |
| salmon, pink | |
| Tomatoes, Red, Ripe | |
| Red Wine Vinegar | |
| Olive Oil | |
| Shallots | |
| Capers (canned) | |
| Basil Leaves |
Preparation
Finely chop the shallot and capers.
Cooking
1. Boil water in a cooking pot and cook potatoes until tender. Add the corn in the final 5 minutes of cooking. Drain and set aside.
2. To make a dressing, whisk the oil, vinegar, capers, shallots, basil and season to taste.
3. Heat oil in a griddle pan or barbeque grill over medium-high heat. Rub the salmon with a small dressing and cook with skin side down for 7 to 8 minutes.
4. Cut the tomatoes, potatoes and take the corn from the cob. Arrange them in a serving plate. Top with salmon and sprinkle with the remaining dressing.
5. Serve.