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.
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Soy-Glazed Salmon with Watercress Salad | Everyday Food with Sarah Carey
My job requires me to eat all day at work. I know. Don't feel sorry for me! But after hours of tasting and testing, I crave something light and healthy for dinner. Today's recipe is a perfect example. This salmon is substantial enough to be filling, but it's still lean. Paired with a fresh, bright salad, it's just right.
Sarah's Tip of the Day:
The special trick to this recipe is the glaze, which is used to flavor both the salmon and the salad dressing. And don't forget to tune in to the video! I'll show you:
* How to make cleanup a snap after cooking the fish
* My cheater method for making a dressing
* And the right time to glaze the salmon.
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Recipe Ingredients:
2 tablespoons soy sauce
4 teaspoons honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 3 tablespoons)
Coarse salt and ground pepper
1 teaspoon rice vinegar
1 tablespoon vegetable oil
4 salmon fillets (about 6 ounces each)
1 bunch watercress (about 3/4 pound), thick ends trimmed
1/2 small red onion, thinly sliced
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Soy-Glazed Salmon with Watercress Salad | Everyday Food with Sarah Carey
Salad Isn't Boring, You're Just a Terrible Cook
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The salmon salad recipe that will have you craving more salad! | Vietnamese Salmon Salad
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Arugula with Roasted Salmon and New Potatoes | Everyday Food with Sarah Carey
Don't you just love an all-in-one recipe? Well, I've got a springy, one-pan dinner that's as good for you as it is filling. Best of all, it's ready in less than 30 minutes, thanks to new potatoes that roast alongside heart-healthy salmon. Watch as I show you how to make sure the fish is perfectly cooked.
Sarah's Tip of the Day:
I'll give you ideas on the best way to dress your salad and how to get the most flavor into your potatoes.
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Recipe Ingredients:
1 pound red new potatoes, quartered
3 tablespoons olive oil
Coarse salt and ground pepper
1 pound skinless salmon fillet
3 tablespoons white-wine vinegar
2 teaspoons Dijon mustard
1/4 cup snipped chives
10 ounces baby arugula
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Nutritional Info:
Per serv: 355 cal; 18 g fat; 27 g protein; 22 g carb; 3 g fiber
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Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Arugula with Roasted Salmon and New Potatoes | Everyday Food with Sarah Carey
Beth's 15-Minute Smoked Salmon Roulade (Real-Time Recipe!) | ENTERTAINING WITH BETH
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Learn how to make my 15-Minute Smoked Salmon Roulade, in real time! This Real-Time Recipe is a great Back-to-School Dinner Idea!
Amazing Watercress Article! (Who knew?!)
BETH’S EASY SALMON ROULADE RECIPE
Serves 1
INGREDIENTS:
1 bunch watercress
Drizzle of Olive Oil
Sat & Pepper to Taste
2 tbsp (30 ml) cucumber, peeled and diced
1 radish, diced
3 tbsp (45 ml) Boursin Cheese
3 large slices of smoked salmon
fresh dill or parsley
2 lemon wedges
METHOD:
Place watercress on a plate to form a base. Drizzle with olive oil and season with salt and pepper
Dice cucumber and radish into tiny cubes. Lay out salmon, overlapping to form a triangle or rectangular.
Spread cheese on top of salmon, in the center. Top cheese with cucumbers and radishes. Roll up to form a log. Place salmon log on center of watercress bed.
Squeeze lemon wedge on top of salmon, add freshly cracked pepper.
Top with fresh dill or parsley.
Enjoy!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!