Friday 12 June 2015

Salmon Potato Salad with Radishes.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

There were two doves in our garden this morning.

Yes. Actual doves.
I know! I don't know much about doves but a quick Wiki search just told me that they, along with pigeons, produce a type of milk. Whaaat?!
Also, can you believe that this time next week, we will be fasting Insha Allah?? I don't know about you guys but I'm really excited. Even the air is different in Ramadan - it's peaceful and filled with blessings. 
{O Allah, make the months of Rajab and Sha'baan blessed for us, and let us reach the month of Ramadan - Ameen}
P.s. Whilst writing this post, I'm listening to this!! 
Anyway, onto a salmon potato salad. 

So, this salad was not planned at all. We just thought, one day, hey why don't we make that for lunch? So we did.
A bag of frozen salmon was taken out to defrost, then roasted with salt, pepper and fresh lemon juice until it just flakes. Whole potatoes were boiled in their skins, and a simple Dijon mustard dressing was whisked up. Thinly sliced radishes and the cooked potatoes were stirred through, and we were nearly done. 
Also, can we get a pat on the back for me eating raw radishes again? And salmon! On the same plate! Like, who am I?!

Finally, the salad was tossed together with fresh coriander then piled onto a platter. The salmon was flaked over the top and voila! Lunch was ready! 
This salad was really light and delicate in its spicing. It was juicy without being watery. The potatoes soaked up all the lovely dressing and the radishes weren't too crazy peppery. All in all - this was a great summer-time lunch. 
And, the leftovers were epic.

Salmon, previously: Salmon Pepper Parcels + Chermoula Paste.

A Simple List of Ingredients:

1. Salmon
2. Salt and Pepper
3. A Lemon
4. Potatoes
5. Olive Oil
6. Dijon Mustard
7. Caster Sugar
8. Apple Cider Vinegar
9. Fresh Coriander
10. Radishes
11. Mayonnaise

Bismillah, let's begin!

Pre-heat the oven to 180C or Gas Mark 4.

First job, cook the salmon. Line a baking tray with foil. 
Take 1 packet Frozen Salmon (which has been defrosted), about 5 pieces. Season them with Salt and Pepper, to taste. And pour over the juice of 1 Lemon.

Place the salmon onto the baking tray and cover it with foil. Bake for 15 minutes or until it is fully cooked.
Set aside and let it cool slightly.

Meanwhile, take 6 medium Potatoes. Boil them in water until tender. Once cooked, drain them and let them cool enough so that you can handle them.

Next, to make the dressing. It could not be easier. Into a large bowl, place:
4 tablespoons Olive Oil
3 tablespoons Dijon Mustard
1 tablespoon Caster Sugar
3 tablespoons Apple Cider Vinegar
... and give it a good whisk!

Once you can handle the potatoes, slice them into quarters. Put them into the dressing along with:
 a handful of Fresh Coriander, finely chopped and 
5 Radishes, thinly sliced.

Then, squeeze in Mayonnaise, to taste. You could sub the mayo for yoghurt or keep it half mayo/half yoghurt.

Give everything a gentle toss. Taste for seasoning, and adjust, if needed.

Pile the whole thing onto a platter.

Take the salmon from earlier, and flake it over the salad.

Garnish with the radish tops and get ready to eat!

This salad tastes great straight away but can be kept in the fridge and eaten the next day too! Also, it would be the perfect make-ahead Iftar!

Full Written Recipe:

Salmon Potato Salad with Radishes.

Prep Time: About 10 minutes.
Cook Time: About 20 minutes.
Serves: About 6 people.

1 packet Frozen Salmon (5 pieces)
Salt and Pepper, to taste
Juice of 1 Lemon
6 medium Potatoes
4 tablespoons Olive Oil
3 tablespoons Dijon Mustard
1 tablespoon Caster Sugar
3 tablespoons Apple Cider Vinegar
Handful Fresh Coriander, finely chopped
5 Radishes, thinly sliced
Mayonnaise, to taste


Pre-heat the oven to 180C / Gas Mark 4. Line a baking tray with foil.

Season the salmon with the salt and pepper. Pour over the lemon juice. Place onto the baking tray and cover with foil. Bake for 15 minutes until the salmon is cooked through. Set aside and let it cool slightly.

Meanwhile, boil the potatoes until tender.
Once cooked, drain them and let them cool until you can handle them.

Into a large bowl, place the olive oil, Dijon mustard, caster sugar and apple cider vinegar. Whisk until combined.

Slice the potatoes into quarters, and add to the dressing bowl along with the fresh coriander and radishes. Toss gently.
Add the mayonnaise and toss again. Put the salad onto a platter.

Finally, flake the salmon and scatter over the top. Garnish with more fresh coriander and the radish tops. Serve!

{Adapted from a recipe by Mary Berry}

This Time One Year Ago:

This Time Two Years Ago:

Keep me in your duas, please, and enjoy your salmon potato salad!


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