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Salmon with Potato, Radish and Orange Salad

  • Seafood
Time30 Minutes Time2 TimeEuropean
Salmon with Potato, Radish and Orange Salad

This vibrant salmon dish is paired with a refreshing salad of baby potatoes, radishes, and oranges, bringing together smoky, zesty, and sweet flavours. Perfect for a light yet satisfying meal, this recipe showcases the deliciousness of salmon seasoned with our  Hook, Line and Sinker rub, delivering a delightful smoky maple and garlic taste.

ingredients

  • 2 salmon fillets
  • 1-2 tbsp Hook, Line and Sinker rub (to taste)
  • 6-7 baby potatoes
  • 1 red pepper, diced
  • Zest and juice of 1 lemon
  • 4 spring onions, chopped
  • 10 radishes, thinly sliced
  • 10 black olives, halved
  • 2 small easy peelers (oranges), peeled and cut in half
  • 2 tbsp extra virgin olive oil
  • Handful of torn basil leaves

Buy the items

Hook Line & Sinker Rub
Hook Line & Sinker Rub
210g £8.99
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Directions

  1. Cover the salmon fillets with the Hook, Line and Sinker rub, then wrap them in baking paper and foil. Cook in a fan oven for 18 minutes at 180°C.
  2. Boil the baby potatoes until tender. Once done, remove from heat and cool in water until you can handle them, then slice.
  3. In a large bowl, combine the diced red pepper, chopped spring onions, lemon juice and zest, thinly sliced radishes, and halved black olives. Stir together to mix well. Then, add the extra virgin olive oil, torn basil leaves, and orange segments.
  4. Plate the salad and serve it alongside the cooked salmon for a delightful meal.

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