---

---

Quick and simple warm salmon and new potato salad with a lemon, honey & mustard dressing. 

Skip to the recipe

I’m back with another recipe using some delicious Iceland frozen salmon fillets. I’ve mentioned before how much I love the frozen fish from Iceland, it really is excellent quality and value for money. It came as absolutely no surprise to me when Iceland told me just how many awards their fish has won – it’s a very impressive list!

I’m trying (with pretty good success I’m pleased to say) to be a bit healthier at the moment. The recent Olympics and Paralympics has inspired me to get a bit fitter and take up running (I’ll save how it’s all going for another day). Another part of being healthier is a being a bit more aware of what I’m eating and trying to follow all (or at least some of) the rules about what you should and shouldn’t eat. It’s recommended that you eat 2 portions of fish a week (with one being an oily fish) and having the fish in the freezer means I’m far more likely to grab some on days when I haven’t planned what to eat and I’m scouting around in the fridge and freezer to come up with something to make. In fact I’m having one of those days today and in a few minutes I’ll be off to whip up a salmon stir fry for dinner.

The recipe I’m sharing today is inspired by the slightly random weather we’re having at the moment, which is having real difficulty making its mind up whether it wants to cling onto being summer or giving in and embracing the chilliness of autumn. I have no idea each morning what I should wear and almost always seem to get it wrong. This salad is embracing that uncertaintly, it’s a salad – so summery, but it’s warm – so perfect for a chillier autumn day, and if it turns out to be sunnier than expected simply let the salmon and potatoes cool and it’s great as a cold salad too.

I’m totally loving the dressing I made for it too. I’m not a huge salad eater as they can be, well… a bit dull, but I love this dressing so much I could happily sit and eat a big bowl of lettuce. The lemon in the dressing also goes perfectly with the salmon.

If you’re in need of a little more fishy inspiration then take a look at some of these other yummy recipes which use the #PowerOfFrozen

• Salmon & Sweet Potato Fishcakes
• Grilled Salmon with a Citrus Tamari Dressing from Fab Food 4 All
• One-Pan Cod with Chorizo and Chickpeas from Supergolden Bakes
• Salmon & Pesto Rice Bake from Foodie Quine
• Pollock and Grilled Corn Curry from Hedgecombers
• Red Snapper En Papillote from Warren Nash

Iceland have also just launched a range of seafood pasta sauces to help you towards your 2 portions of fish a week, based on traditional Italian recipes which can all be cooked from frozen in 9 minutes – Frutti Di Mare, Sugo Alle Vongole, Guazzetto Di Mare and Zuppa Di Pesce. All you need to do is warm them through and then pour them over some freshly cooked pasta. I haven’t had a chance to try them yet but I’m looking forward to giving them a go next time I’m stocking up the freezer in Iceland.

Warm Salmon & New Potato Salad

Active Time: 5 minutes

Total Time: 35 minutes

Serves 2 (easily increased to serve more)

Ingredients

• 2 Salmon Fillets (I used frozen Iceland Atlantic Salmon Fillets)
• 200g new potatoes
• 80g mixed salad leaves (I used a combination of spinach, rocket and watercress)

For the lemon, honey & mustard dressing

• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp runny honey
• 1 tsp wholegrain mustard
• 1 clove garlic
• Pinch of salt

Method

1. Chop the new potatoes in halves (or larger ones into 4).
2. Bring a pan of salted water to the boil and once boiling add the chopped new potatoes and cook until soft (about 30 minutes).
3. Cook your salmon according to the instructions on the packet (I roasted mine wrapped in foil for 30 minutes at 200ºC fan).
4. While the salmon and potatoes are cooking make the salad dressing. Crush the garlic clove, then add the other ingredients (juice of 1 lemon, 1 tbsp olive oil, 1 tsp runny honey, 1 tsp wholegrain mustard) and mix to combine. Add a little salt according to your own taste.
5. Once the salmon and potatoes are cooked build the salad. Split the salad leaves between two plates, drain the potatoes and sprinkle them on top of the salad. Use two forks to flake the salmon into bite-sized chunks and sprinkle that on top. Finish by drizzling over the salad dressing just before serving.

This is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

Free From/Suitable For…

• Gluten-Free
• Egg-Free
• Dairy-Free
• Nut-Free
• Corn-Free
• Soy-Free

The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

---

I’m sharing this recipe with the following blog challenge… CookBlogShare with Sneaky Veg.