Warm salmon salad with potatoes, bacon and tarragon vinaigrette
- April 2008
- Serves 4
- Takes 5 minutes to make and 25 minutes to cook
This warm salmon salad with new potatoes, bacon and tarragon vinaigette recipes tastes just as good hot or cold.
- 39.5g (7.3g saturated)
- 42.8g (6.6g sugar)
- 1 tbsp olive oil
- 4 rashers smoked back bacon, cut into 2cm pieces
- 4 small (about 175g each) salmon fillets, with skin
- 700g Jersey Royals or small new potatoes, scrubbed and halved if large
- 400g peas, fresh or frozen
- 2 tbsp chopped fresh tarragon
For the tarragon vinaigrette
- Grated zest and juice of 1 lemon
- 4 tbsp extra-virgin olive oil
- 1½ tsp wholegrain mustard
- 2 tsp honey
- 3 tbsp finely chopped fresh tarragon
- Heat the oil in an ovenproof frying pan over a medium heat, add the bacon and cook, stirring, for 5 minutes, until crispy. Remove from the pan and drain on kitchen paper.
- Season the salmon and add to the frying pan, skin-side down. Cook for 2-3 minutes, until the skin is crisp and golden. Turn the heat off, turn the fish over and leave to cook for 3 minutes in the residual heat. Remove the salmon fillets from the hob, cover loosely with foil and set aside.
- Make the vinaigrette. Put all the ingredients in a clean screw-top jar. Put on the lid and shake thoroughly.
- Cook the potatoes in boiling salted water for 12 minutes, adding the peas for the last minute. Drain. Spoon the potatoes and peas onto plates and sprinkle over the bacon and tarragon. Top with a salmon fillet.
The vinaigrette can be made in advance and will keep in the fridge for up to 3 days.
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