Summery salmon, new potato and roast courgette salad with a chilli and mint dressing
Updated: Jul 25, 2020
This is such a summery and fresh salad which is easy to prepare and includes many tasty and nutritious foods, it really is summer on a plate to me!
I highly recommend you give this a go and you can of course adjust the amount of chilli if you want it milder or to spice it up even a little more!
Salmon, new potato and roast courgette salad with a chilli and mint dressing
Ingredients (serves around 4 people)
4 fillets of salmon (approximately 600 g - you can definitely use half a side of salmon instead of buying individual portions or you can substitute with any other fish you like)
400-500 g of new potatoes
3 courgettes (sliced lengthways)
350 g of tenderstem broccoli (asparagus works great too)
200 g of frozen peas
150 g of radishes
Approximately 150 g of watercress (1 bag)
20 g of mint leaves (picked)
20 g of dill (chopped)
Salt & pepper
1. Start by boiling the potatoes as these will take the longest. Also bring a pot of water with a sieve on top to the boil (or if you have a steamer use this) - preparing for the broccoli and peas to be steamed.
2. Slice the courgettes lengthways and mix with some olive oil and salt and pepper. Lay out on a baking tray and roast in the over on 180 degrees (fan) for around 10-15 minutes until soft and starting to get a little colour. Set aside.
3. Season the salmon and either pan fry or bake in oven until cooked enough so you can easily flake it.
4. While salmon is cooking steam the broccoli and peas for around 4 minutes or until broccoli is starting to soften but still has a little crunch.
5. Finely slice the radishes and mix together with the watercress, mint leaves and chopped dill in a large bowl.
6. When potatoes, courgettes, broccoli and peas have cooled slightly mix with the rest of the ingredients and flake the salmon on top and serve with the chilli and mint dressing (details below).
Chilli and mint dressing
Juice from 1 lemon
Approximately 50 ml extra virgin olive oil (I never usually measure this I tend to squeeze one lemon in a jar with a lid and then use that amount as a reference as 1/3 and then add up another 2/3 with the olive oil)
1/2-1 red chilli (check how hot it is before adding - it really varies!)
Small handful with mix of mint leaves and dill (I tend to do 2/3 mint and 1/3 dill but you can mix it up and add other herbs if you prefer)
Mix all ingredients in a jam jar (or other jar with lid) and shake until mixed well. Season with salt and pepper.
Serve and enjoy!