Salmon with New Potato & Corn Salad & Basil Dressing
Nutrition per serving
| Calories | 437 kcal |
| Protein | 40.3 g |
| Carbs | 36.4 g |
| Fats | 15.5 g |
| Saturated Fat | 2.6 g |
| Monounsaturated Fat | 7.6 g |
| Polyunsaturated Fat | 2.5 g |
| Sugars | 8.1 g |
| Fiber | 5 g |
| Sodium | 261 mg |
Ingredients
| New Potatoes | |
| Sweetcorn | |
| Capers (canned) | |
| Tomatoes, Red, Ripe | |
| Red Wine Vinegar | |
| Olive Oil | |
| Shallots | |
| Basil Leaves | |
| Salmon Fillets |
Preparation
1. Preheat grill.
2. Roll basil leaves and slice into slithers.
3. Slice tomato.
4. Finely chop capers
Cooking
1. Heat salted water in a pan to boil and cook potatoes for 7-10 until tender. Add the corn 5 minutes toward the end of cooking time. Drain, cool, slice potatoes and shave the corn of the cob.
2. Meanwhile, to make the dressing, in a bowl mix the red wine vinegar, oil, shallot, capers, basil and a pinch of salt and pepper to taste.
3. Rub salmon with a little bit of dressing and grill skin-side down for 6-7 minutes.
4. Meanwhile, to make the salad, arrange the tomatoes and potatoes on a plate, sprinkle the corn over the tomatoes and potatoes and serve the salmon on top of the salad.
5. Drizzle the dressing over the salad/salmon and serve.