Salmon & Potato Salad
Yield
serves 2 - 4
RECIPE Ingredients
- 1 tablespoon Black Garlic Shoyu, or light soy sauce
- 2 tablespoons honey, divided use
- 1 tablespoon chopped flat-leaf parsley
- 2 tablespoons O-Med Yuzu Olive Oil
- Kosher salt and freshly ground black pepper
- 2 Norwegian Salmon Fillets, thawed and patted dry
- 1 pound baby potatoes, washed and halved, if large
- 3 stalks broccolini, roughly chopped
- 1 cup radishes, washed and quartered
- 1 cup sugar snap peas, washed and halved
- 2 tablespoons O-Med Cava Vinegar, or champagne vinegar
- 2 tablespoons whole-grain mustard
- ¼ cup O-Med Arbequina Extra Virgin Olive Oil
- Lemon wedges, for serving
Price
$51.99
- From Ácula, Granada, Andalucía, Spain
- 100% Arbequina olives
- Cold-pressed extra virgin olive oil
- Harvested in the last week of October
- Protected from light in a 1L tin
Price
$24.99
- Premium artisanal vinegar made with the Sch?tzenbach method
- Made from wine of Macabeo, Xarello, and Parellada grapes
- Cava base wine is fermented, then clarified, and filtered
- Allergens: sulfur dioxide and sulfites
- Product of Spain
Price
$15.99
- 6 oz. portions of boneless and skinless Norwegian Salmon Fillets
- Flash Frozen for freshness
- Individually vacuum packed for convenience
- Can be shipped via 2-day or overnight air
Price
$36.99
- Handcrafted, authentic soy sauce
- Allergens: Contains soy, wheat, garlic, alcohol
- Shelf stable, see best by date; refrigerate after opening
- Product of Japan
Price
$40.99
- From Ácula, Granada, Andalucía, Spain
- Cold-pressed extra virgin olive oil
- Packaged in light-protective bottle
Recipe notes
This vibrant salad features tender salmon marinated in black garlic shoyu and yuzu olive oil. It’s paired with a medley of blanched baby potatoes, broccolini, radishes, and sugar snap peas, all tossed in a tangy whole-grain mustard and cava vinegar dressing. Finished with a drizzle of Arbequina extra-virgin olive oil and fresh lemon wedges, this dish offers a refreshing balance of flavors and textures, perfect for a light yet satisfying meal.
RECIPE Preparation
- In a medium non-reactive bowl, whisk together soy sauce, 1 tablespoon honey, flat-leaf parsley, and yuzu olive oil. Season to taste with salt and pepper. Add the salmon fillets, turning to coat. Cover and marinate for at least 1 hour.
- Cook the potatoes in salted boiling water until tender then drain and cool.
- Prepare an ice bath. Blanch the broccolini in salted boiling water for 2 minutes then remove to the ice bath. Blanch the snap peas and radishes for 30 seconds then remove to the ice bath. Remove all veggies from the ice bath and set aside.
- Heat the broiler to high and line a sheet pan with aluminum foil. Remove the salmon fillets from the marinade and place them on the prepared pan. Broil until salmon flakes easily with a fork and registers 125-130 degrees F on an instant-read thermometer. Remove to a cutting board to rest.
- In your serving bowl, whisk together white wine vinegar, whole-grain mustard, and the remaining tablespoon of honey. Add a pinch of salt and a few grinds of pepper. Slowly whisk in olive oil and continue to whisk until the dressing has thickened and emulsified.
- Add potatoes, broccolini, radishes, and snap peas, turning to coat in the dressing. Gently flake and fold in the salmon. Serve with lemon wedges.
