Today I am sharing with you the recipe for a hearty warm salad: Warm Salmon and Potato Salad.
I am absolutely in love with this recipe and it has become one of my go-to recipes for a quick and satisfying lunch. This salad is naturally low fodmap, so it can be enjoyed also by people with IBS.
I have made it both with canned salmon and with smoked salmon chunks and, even though I like them both, I prefer the smoked salmon version. Try them both and let me know!
I think that potato, salmon, and rocket are a match made in heaven, as all the flavours come together and balance one another quite nicely.
The dressing is another winner. I really like this simple Dijon vinaigrette.
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Warm Salmon and Potato Salad
- 680 gms – 1 ½ lbs. baby yellow potatoes washed
- 170 gms – 6 oz. salmon chunks smoked or canned (drained)
- 40 gms – 2 cups rocket/arugula
- 3 spring onion tops green parts only, sliced
- 75 ml – 1/3 cup extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp salt
Put all the ingredients in a small jar. Close it with a tight lid and shake well. Keep aside.
Place the potatoes in a microwave-safe container. Add a little water, cover and microwave them for about 7 minutes, or until cooked through.
Cut in wedges and put in a bowl.
Add the dressing and mix well.
Add the rocket/arugula and mix.
Add the salmon and green spring onion tops, mix and serve warm.