Salmon with Potato and Summer Squash Salad
Ingredients
- For the salmon and salad
- 800 grams small potatoes (baby)
- 1 jar
- 4 pcs Salmon (about 200-250 grams)
- 2 Zucchini (yellow and green)
- For the marinade
- 1 Tbsp lemon juice
- 2 Tbsps olive oil
- Also
- salt
- peppers
- mint (fresh)
- 1 garlic clove
Preparation steps
Grease a baking dish with oil.
For the salad, rinse the potatoes thoroughly, cut into halves or quarters for soft cooking, and cook in a pot with plenty of salted water for 25-30 minutes.
Rinse the summer squash and cut into sticks.
Drain the Italian mostarda, absorb the liquid, and cut into small cubes.
Peel the garlic and chop finely, and mix with the mostarda.
Place the salmon fillets in the greased baking dish and spread the mostarda mixture over the fillets. Place on each fillet a bunch of mint and bake in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) for about 10 minutes.
Remove the salmon from the oven, season with salt and pepper, and bake again for 5-10 minutes.
Blanch the summer squash in salted water for 2 minutes.
To prepare the salad, drain the potatoes and place in a bowl. Mix the summer squash into the potatoes and marinate with lemon juice, marinating mostarda and olive oil.
Season the salad with salt and pepper, and serve with the salmon fillets on plates.
