Don’t let summer pass you by without making the American Institute for Cancer Research’s Roasted Salmon Potato Salad recipe. Warm, tender flakes of salmon tossed with crispy green beans and a creamy potato mixture makes for a luxurious version of your traditional backyard potato salad. This is a delicious salad full of fiber and proteins that you can enjoy with your fork or filled into crunchy bibb lettuce cups tacos. Leftovers make for a great chilled lunch the next day. You can’t go wrong with this summer stable flipped the AICR way!
Ingredients
- 3/4 lb. farmed salmon filet, skinned
- 1 lb. yellow potatoes, the smaller the better
- 1/4 lb. fresh green beans
- 2 Tbsp. finely chopped shallots
- 3/4 cup buttermilk, light or regular
- 4 tsp. Dijon-style mustard
- 1/2 tsp. salt
- Freshly ground pepper
- 2 Tbsp. snipped fresh chives, for garnish
Preheat oven to 400 degrees F.
Place salmon in center of 16-18 inch piece of foil. Coat fish with cooking spray, sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Loosely seal foil and place salmon in oven.
Roast until it is opaque pink in center at thickest point, 20-22 minutes, depending on thickness of fish. Start checking it at 18 minutes. Open foil and set salmon aside until cool enough to handle.
Meanwhile, place potatoes in large saucepan and cover them by 2 inches with cold water. Cover, bring to boil over medium-high heat, reduce heat and boil gently until small knife easily pierces larger potatoes, about 25 minutes. Drain potatoes and place in a large mixing bowl. When cool enough to handle, cut potatoes into 1 1/2 inch chunks.
At the same time, in covered medium saucepan, boil 2 inches cold water over medium-high heat. Add beans, cover and cook until tender but not soft, about 4 minutes. Immediately transfer beans to medium bowl and place under cold running water until cool, 1 minute, or place them in a bowl of ice water. Drain and dry beans, then cut them into 1 1/2 inch pieces.
Add beans to potatoes. Add chopped shallots. Holding large chunks of warm salmon over bowl with potatoes, break them into bite-size pieces and large flakes.
In a small bowl, whisk together buttermilk, mustard, remaining salt and a generous amount of pepper. Pour dressing over salad and, using 2 forks, mix to combine.
Garnish with chives and serve immediately, while potatoes and salmon are still warm, or at room temperature within 1 hour.
Ingredients
- 3/4 lb. farmed salmon filet, skinned
- 1 lb. yellow potatoes, the smaller the better
- 1/4 lb. fresh green beans
- 2 Tbsp. finely chopped shallots
- 3/4 cup buttermilk, light or regular
- 4 tsp. Dijon-style mustard
- 1/2 tsp. salt
- Freshly ground pepper
- 2 Tbsp. snipped fresh chives, for garnish
Directions
Preheat oven to 400 degrees F.
Place salmon in center of 16-18 inch piece of foil. Coat fish with cooking spray, sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Loosely seal foil and place salmon in oven. Roast until it is opaque pink in center at thickest point, 20-22 minutes, depending on thickness of fish. Start checking it at 18 minutes. Open foil and set salmon aside until cool enough to handle.
Meanwhile, place potatoes in large saucepan, boil 2 inches cold water. Cover, bring to boil over medium-high heat, reduce heat and boil gently until small knife easily pierces larger potatoes, about 25 minutes. Drain potatoes and place in large mixing bowl. When cool enough to handle, cut potatoes in 1 1/2 inch pieces.
At the same time, in covered medium saucepan, boil 2 inches of cold water over medium-high heat. Add beans, cover and cook until tender but not soft, about 4 minutes. Immediately transfer beans to medium bowl and place under cool running water until cool, 1 minute, or place them in bowl of ice water. Drain and dry beans, then cut them into 1 1/2 inch pieces.
Add beans to potatoes. Add chopped shallots. Holding large chunks of warm salmon over bowl with potatoes, break them into bite-size pieces and large flakes.
In a small bowl, whisk together buttermilk, mustard, remaining salt and a generous amount of pepper. Pour dressing over salad and, using 2 forks, mix to combine. Garnish with chives and serve immediately, while potatoes and salmon are still warm, or at room temperature within 1 hour.
Makes 4 servings.
