Wild salmon salad

Landscape (UK) - - In The Garden -

Serves 2

2 x 130g salmon fil­lets, skinned and chopped into small chunks 300g new pota­toes 2 sprigs of mint 1 onion, peeled and chopped zest and juice of 1 lemon, plus wedges of 1 lemon for gar­nish 70g nat­u­ral yo­ghurt 1 tbsp chopped flat-leaf pars­ley 2 tbsp olive oil 120g sor­rel sea salt and black pep­per Place the new pota­toes in a saucepan of cold wa­ter with a sprig of mint. Bring to the boil, then sim­mer for 7 mins. Drain and re­fresh in cold wa­ter un­til cool. Thread the onion, salmon and pota­toes onto skew­ers and place on a grill tray. In a large jug, com­bine the lemon zest and juice with the yo­ghurt, pars­ley and olive oil. Chop the re­main­ing mint and add to the yo­ghurt mix­ture. Sea­son with salt and pep­per. Pre­heat the grill to medium, then coat the salmon skew­ers with half of the yo­ghurt mix­ture. Grill the skew­ers for 5 mins, then turn over and cook for a fur­ther 6 mins. Ar­range the sor­rel on a serv­ing plate and re­move the salmon, onion and pota­toes from the skew­ers and place on top. Driz­zle with the re­main­ing yo­ghurt dress­ing, sea­son with pep­per, add the lemon wedges and serve.

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