Baked Salmon Salad With Citrus Mint Mayonnaise
A hearty meal of Salmon, Potato and a delicious mayonnaise topping.
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 2 | Fresh Salmon, Fillet | Main | Bake | 30 mins to 1 hour |
Ingredients:
- 450g, 2 x salmon tail fillets
- salt and freshly ground black pepper
- juice of 1 lemon
- 600g baby new potatoes
- ½ x 20g pack mint, leaves only, chopped
- 3 x heaped 15ml spoons La Bendedicta Light mayonnaise
- 1 midi cucumber, sliced into ribbons
- 1 large carrot, topped, tailed and sliced into ribbons
Method:
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Place the salmon fillets on a lightly oiled baking tray, season and sprinkle juice of half a lemon over the fillets. Bake for 25 minutes or until the fish flakes with a fork.
Meanwhile boil the potatoes in a large saucepan of boiling water until tender to a knife point. Drain and allow to cool slightly.
In a small bowl, mix the chopped mint with the mayonnasie and remaining lemon juice to taste. Set aside.
Mix the cooled potatoes, the ribbons of cucumber and carrot together with a couple of spoonfuls of the citrus mayonnaise.
Serve with the salmon and the rest of the mayonnaise on top. Garnish with a sprig of mint to serve.
Recipe provided by...
Sainsbury's Supermarkets Ltd
Click here for more information about this recipe provider.
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