Salmon with Potato Salad
- For the salmon
- 600 grams
Wild salmon filet (cut into 4 fillets, can also use farm-raised)
- 100 grams
- 1 handful
Pepper (freshly ground)
Nutmeg (freshly grated)
Olive oil (extra virgin)
Preheat the oven to 200°C (approximately 400°F). Rinse, spin dry and finely chop the spinach. Mix sour cream with the spinach. Season with salt, pepper and nutmeg. Heat 1-2 tablespoons olive oil in a skillet. Place the slices of salmon on it, and brush the tops of each fillet with the spinach mixture. Place in hot oven for about 10 minutes, or until fish flakes easily.
Peel and halve (or quarter, depending on size) the potatoes and place in a bowl. Drizzle with 2-3 tablespoons olive oil. Halve the olives and add to the potatoes. Rinse lemons in hot water, wipe dry and finely grate zest. Squeeze juice from both lemons. Rinse and wipe dry the bell peppers, then cut in half, remove seeds and cut into wide strips, then again crosswise. Add lemon zest, chives, capers, and bell peppers to the potatoes and toss to combine.
Stir in 1 tablespoon oil and the lemon juice and mix well. Season with salt and pepper. Arrange the potato salad on serving plates and place the salmon on top. Serve immediately.