Fish

Atlantic Salmon Salad

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SERVING

4-6

PREP TIME

20 minutes

COOK TIME

30 minutes

With a rich flavour profile and essential Omega 3 Fatty Acids, our Atlantic Salmon is sustainably farmed in Australia. This Atlantic Salmon Salad is great for sharing as a wholesome lunch or light dinner. You’ll find that the Salmon speaks for itself, with no need for a fancy dressing.

Raw Atlantic Salmon Whole Fillet

INGREDIENTS

150g pack of The Meat Club Atlantic Salmon
500g baby new potato
½ cup plain low-fat yoghurt
2 tbsp freshly squeezed lemon juice
¼ tspn lemon zest
2 tbsp extra virgin olive oil (EVOO)
½ cup fresh parsley
½ cup fresh dill
Salt and pepper

PREPARATION

Wash and brush the skin of the potatoes under running water. Keep whole or dice into desired pieces. Cook in a pan of boiled salted water for approximately 12-15 minutes until just tender.
Take the salmon out of the fridge and stand to reach room temperature.
In the meantime, combine the yoghurt, lemon juice and zest in a jar and shake well to blend. Season for taste.
Drain the potatoes and place in a large bowl. Poor over yoghurt dressing and stand for 15 minutes to allow the flavours to be absorbed. Toss to combine.
To serve the salad, place potatoes on a platter, open the salmon and flake into pieces discarding skin. Drizzle with EVOO and chopped parsley and dill.

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