This recipe from Natoora for New Potato and Honey Roast Salmon Salad makes a light and great tasting evening meal full of flavour.
250g new potatoes (we used Casablanca), gently cleaned leaving the skin on
250g broad beans, podded (roughly 500g in the pod)
2 tsp. salted capers
knob of butter
2 organic salmon portions
1 standard Amalfi lemon
1 tbsp. honey
freshly ground black pepper
How to make:
- Place your salmon
on an oiled roasting tray and season with salt and pepper.
- Gently warm
the honey with the juice of one lemon and pour over the salmon.
- Roast for 12
minutes, basting occasionally. You can add the salmon either hot or cold to
- Put the eggs
in cold water on a high heat.
- When the water
starts to boil, leave the eggs to cook for 3.5 minutes before removing and
placing in a bowl of cold water.
- Add some salt
to the boiling water and add the potatoes. Make sure they are all a similar
size or cut them so that they are. Smallish ones will need 10 - 12 minutes.
- Whilst the potatoes
are boiling, quickly blanch the broad beans, only for about 1 minute. Place
them in cold water and shell each one to really get the best flavour and texture.
- Heat a good
sized knob of butter in a pan and add the salted capers and the broad beans.
- Heat through,
before adding the cooked potatoes so that the butter coats everything.
- Season with
- Peel the eggs
and slice in half lengthways.
- Plate up your potato and bean mixture, flake over pieces of the honey roasted salmon and place the egg halves on top.