Potato & salmon salad with lime & chive dressing
Prep 15 mins | Cook 25 mins | Serves 4
2 x 200g thick salmon fillets, skin removed
600g small new (chat) potatoes
1 small Iceberg lettuce, trimmed and cut into wedges
Lime & chive dressing
1⁄2 cup whole egg mayonnaise
1⁄3 cup reduced fat sour cream
2 tbs lime juice
2 tbs thinly sliced chives
1 tbs finely chopped dill
Step 1 Place salmon on a dinner plate. Place plate in a large steamer basket, cover and steam salmon over a large frying pan of simmering water for 10-12 minutes or until just cooked through. Transfer to a plate to cool.
Step 2 Meanwhile, place potatoes in the steamer (replenish boiling water in pan if necessary) and steam for 15-20 minutes until tender. Rinse in cold water and roughly chop. Place in a large bowl.
Step 3 To make lime & chive dressing, combine mayonnaise, sour cream, lime juice, chives and dill in a bowl. Season with salt and pepper to taste. Stir to combine. Drizzle dressing over potatoes. Roughly flake salmon, discarding any bones and skin. Fold salmon through potato mixture.
Step 4 To serve, arrange lettuce on serving plates. Top with salmon and potato salad and serve.
Good for you ... New Potatoes
A source of vitamin C, a vitamin that contributes to the normal structure and function of blood vessels throughout the body.
A source of dietary fibre, especially if the skin is left on. Dietary fibre contributes to normal laxation. The skin of potatoes also helps retain vitamins during cooking.
Provides potassium which may help balance sodium from salty foods.