Salmon, Potato and Beetroot Salad. Marinated overnight in grated beetroot, ginger and mustard seeds, these delicious salmon steaks take on all those bold flavours and are given a wonderful purple tinge from the beetroot. Served together with pickled cucumber and a creamy potato salad, this Scandi-inspired dish makes a wonderful, light summer supper. It was the first salad to go! I used tuna instead of salmon. Our mayo comes in squeeze bags so it was easy to apply it in pretty spirals.

I also added salt & pepper to the potato layer as other reviewers suggested. Brush the oil onto a piece of foil large enough to wrap the salmon in. Place the salmon skin side down on the foil, arrange the beetroot on top of each piece. You can have Salmon, Potato and Beetroot Salad using 17 ingredients and 8 steps. Here is how you cook that.

Ingredients of Salmon, Potato and Beetroot Salad

Prepare 2 of smoked salmon filets.
You need 10 of new baby potatoes.
You need 10 of cherry tomatoes.
You need 20 grams of chopped onion.
You need 1 of beetroot.
You need 10 of cucumber slices.
Prepare 1 bag of crunchy and sweet salad leafs.
It's 50 grams of peppers.
You need 1 tablespoon of chopped chives.
It's 150 millilitres of parsley sauce.
Prepare 50 grams of grated cheese.
It's 25 millilitres of sweet chilli.
It's 1 pinch of salt.
It's 1 pinch of pepper.
It's 1 pinch of mixed herbs e.g. basil.
Prepare 15 millilitres of sunflower oil.
It's of Any other vegetables/fruit desired can be used.

Top each salmon fillet with two coriander stalks and a slice of lemon. Take just one bite of crisp red onions, smoky roasted beets, and spicy vinaigrette, and you'll be hooked for good on this gorgeous, colorful salad. It's a delicious way to get extra mileage out of any leftover salmon and vegetables, or use canned salmon instead for a quick, no-cook lunch on a busy afternoon. What to drink with Salmon, Avocado and Potato Salad?

Salmon, Potato and Beetroot Salad instructions

Glaze the salmon fillets in the herbs, pepper, salt and sweet chilli..
Oil baking tray and put in the new baby potatoes on preheated oven of 190°C for 35 minutes..
Cut the vegetables and mix them in a bowl. Grate the beetroot and mix in with rest of vegetables..
After 20 minutes, turn the potatoes over and put the pre glazed salmon onto the baking tray and put into the oven..
After 15 minutes and when golden, take out the potatoes and cut in half. Mix it into the salad..
After next 25 minutes when the salmon is tender and soft, take it out the oven..
Put the salad on serving dishes and place the salmon filet onto the salad..
Pour prepared parsley sauce onto the salmon. Sprinkle it with cheese and top with chives..

A light, crisp, fresh white wine, such as Chablis or Sancerre, is the perfect match for this Salmon, Avocado and Potato Salad. Other good options include: Pinot Grigio, Albarino, Chenin Blanc or a crisp Sauvignon Blanc from somewhere like New Zealand or Chile. Some dishes may contain nuts, please Try this Smoked Salmon, Potato Salad, Beets & Cottage Cheese, Rye Bread & Homemade Butter recipe by Chef Jamie Oliver. Arrange the smoked salmon in waves over a large platter. Scatter over the watercress, followed by the beetroot slices, leaving any juices behind in the bowl.