Slow-roasted salmon with potato salad & dill & mustard mayonnaise
Indulge in exquisite flavors with slow-roasted salmon paired with a delightful potato salad infused with dill and mustard mayonnaise. Taste perfection awaits!
Ingredients:
- 1 lemon, finely sliced
- small bunch of thyme
- reserved dill stalks (from the mayonnaise recipe below)
- side of salmon (about 1-1.2kg), cut from the tail end
- 1 tbsp olive oil
- 1 ½ kg new potatoes, halved if large
- 1 tbsp Dijon mustard
- 1 lemon juiced
- 3 tbsp olive oil
- 200g mayonnaise
- 1 tbsp wholegrain or Dijon mustard
- small bunch of dill, leaves picked, stalks reserved
Instructions:
- Preheat the oven to 120C/100C fan/gas ½. Spread out the lemon slices, thyme sprigs, and reserved dill stalks on the bottom of a large, wide roasting pan or baking tray. Season the salmon well with salt and pepper and coat half of the olive oil all over the fish. Place the salmon with the skin facing up on top of the lemon and herbs. Roast for 45-50 minutes until the fish is firm and the skin comes off easily from a corner. If you have a digital thermometer, the salmon should reach about 55C when done. Allow it to cool slightly in the pan.
- While the salmon is in the oven, put the potatoes in a pot of cold salted water and bring it to a boil. Reduce the heat and simmer for 10-15 minutes until the potatoes are just tender. Drain the potatoes. Combine the mustard, lemon juice, and olive oil in a large bowl, season with salt and pepper. Transfer the hot potatoes to the bowl and mix well with the dressing. You can serve it hot or prepare it a day ahead and refrigerate it.
- Gently transfer the salmon to a serving plate, or it can be served directly from the pan. Remove and discard the skin, then use a small knife to carefully remove the grey meat on top (you can use it in a quick fishcake recipe presented below) to reveal the pink flesh underneath. The salmon is now ready to be eaten warm or let it cool completely to consume at room temperature. It can be refrigerated for up to two days and served cold.
- For the mayonnaise, combine all the ingredients in a small bowl and mix well. It can be prepared a day ahead and refrigerated. Just before serving, brush the remaining olive oil over the salmon and sprinkle with sea salt. Serve with the potato salad and dill & mustard mayonnaise on the side.
Summary:
- Calories: 2443 kcal
- Fat: 161 g
- Protein: 226 g
- Carbs: 11 g
- Potassium: 4178 mg
- Magnesium: 322 mg