Smoked Salmon, Chorizo Potato Salad Recipe
A smokey and tasty, yet easy potato-salad recipe you can whip up as a side dish for your next dinner party in less than 30 minutes.
Ingredients
serves 4
500g new potatoes
125g chorizo
2 fillets lightly smoked salmon fillets (approx. 400g)
½ red onion, sliced into thin slithers
1 small handful of parsley
2 tbsp white-wine vinegar
2 tbsp extra-virgin olive oil
1 pinch of chilli powder
2 tsp Dijon mustard
½ clove of garlic, grated
Sea salt and freshly ground black pepper
Pre-heat the oven to 180 degrees.
Place the thin slices of red onion in a bowl of ice-cold water. This will reduce the acidity of the onions and help keep them crunchy.
Halve the potatoes and place them in a saucepan. Cover with cold water and a good pinch of sea salt. Put the potatoes on the stove, bring to a boil, then place a lid on top and leave to simmer for 25–35 minutes, or until just tender. You don’t want them overdone.
Meanwhile, place the salmon fillets in a baking tray lined with foil. Season with a pinch of sea salt and drizzle with a little olive oil, to prevent sticking. Bake them in the oven for 8-10 minutes, until just cooked. Once cooked, set aside.
Slice the chorizo into inch-thick rings. Pre-heat a frying pan over a high heat and add the chorizo. Cook for 2–3 minutes until golden, flipping the pieces over halfway through. Once cooked, set aside to cool, then break each piece in half, using your fingers, for large crumbly chunks.
Add all the dressing ingredients to a large bowl and mix. Drain the potatoes and the red onions. Add them both, with the parsley and the chorizo, to the bowl with the dressing.
Use your fingers to flake large chunks of the salmon into the salad and toss gently.
Either serve on a platter, topped with a few leaves of fresh parley to garnish, or divide the salad between plates. The salad is best enjoyed warm.
Subscribe for more upcoming videos and simple recipes, and check out my website at
SUBSCRIBE!
TWITTER!
FACEBOOK!
Peppered Salmon & Lemon Kebabs
Salmon with a peppercorn marinade and caramelised lemon slices. You will need metal or pre-soaked wooden skewers.
Find the full recipe here:
Cripsy Salmon Crushed Potatoes with Fresh Crab Meat
Salmon is a popular food. Consuming salmon is considered to be reasonably healthy due to the fish's high protein, high Omega-3 fatty acids, and high vitamin D content. Salmon is also a source of cholesterol, ranging 23--214 mg/100g depending on the species. According to reports in the journal Science, however, farmed salmon may contain high levels of dioxins. PCB (polychlorinated biphenyl) levels may be up to eight times higher in farmed salmon than in wild salmon. Omega-3 content may also be lower than in wild caught individuals, and in a different proportion to what is found naturally. Omega 3 comes in three types, ALA, DHA and EPA; wild salmon has traditionally been an important source of DHA and EPA, which are important for brain function and structure, among other things.
Ina Garten's Roasted Salmon Nicoise Platter | Barefoot Contessa | Food Network
Ina makes a nicoise platter, substituting the traditional tuna with roasted salmon!
#InaGarten #BarefootContessa #FoodNetwork #RoastedSalmon #NicoisePlatter
Subscribe to Max to stream more #BarefootContessa! #StreamOnMax
Get the recipe ▶
Subscribe to Food Network ▶
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Salmon Nicoise Platter
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Prep: 20 min
Inactive: 30 min
Cook: 15 min
Yield: 12 servings
Ingredients
4 lemons, zested and juiced
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
6 pounds skin-on fresh salmon fillets
3 pounds small Yukon gold potatoes
1 1/2 pounds haricots verts, stems removed
3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
12 hard-cooked eggs, peeled and cut in 1/2
1 bunch watercress or arugula
1/2 pound large green olives, pitted
1 can anchovies, optional
Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions
Preheat the oven to 500 degrees F.
For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
▶ TIKTOK:
Ina Garten's Roasted Salmon Nicoise Platter | Barefoot Contessa | Food Network
Salmon, avocado, watercress and pumpkin seed salad recipe - Simply Nigella: Episode 5 - BBC Two
Subscribe and ???? to the BBC ????
Watch the BBC first on iPlayer ???? Programme website:
Full recipe here: This is a regular lunch or supper at casa mia, as anyone who follows me on Twitter or Instagram will recognise.
#bbc
All our TV channels and S4C are available to watch live through BBC iPlayer, although some programmes may not be available to stream online due to rights. If you would like to read more on what types of programmes are available to watch live, check the 'Are all programmes that are broadcast available on BBC iPlayer?' FAQ ???? #BBCFood
Salad Isn't Boring, You're Just a Terrible Cook
#shorts
Song: Plastic Love -mariya takeuchi