Okay, this is going to be fast and easy – just like riding the Waltzers – so there won’t be the usual level of banter (I’m sure my brother will be delighted). I’m tired, and there’s every possibility that I’ll fall asleep shortly after writing this — so let’s be brief, my fine, citrus-seeking friends.
Just a quick note – this actually makes slightly more potato salad than you need, but I like potato salad, and having it cold the next day is just as good.
As you were.
Baked Salmon with Basil & Lemon Potato Salad (Pescatarian, Gluten-free)
Serves 2 (potato salad may yield leftovers)
Preparation time: 5 minutes
Cooking time: 20 minutes
Small baking tray lined with greaseproof paper; medium saucepan with lid; sieve; the usual cutting & slicing equipment (e.g. scalpel or similar dangerously sharp object) and cutting board.
- 2 salmon fillets
- 1 tsp light soy sauce (or Tamari for GF)
- 1/2 tsp Worcestershire sauce (Biona do a GF option, or you can omit this)
- 500g new potatoes
- 1.5 tbsp light mayonnaise
- 1 tbsp lemon juice
- Handful basil (roughly 10g)
- 2 tsp capers
- Salt & pepper
Serve with whatever greens you fancy, e.g. peas, broccoli, etc.
- Turn the oven to 200°C and boil a kettle – you’ll need enough water to cover the potatoes. The salmon will take no time at all so we’ll start with the tatties. Give them a wash and cut into halves or quarters based on how chunky they are – you want bite-sized chunks that won’t take too long to cook. Pop them in your saucepan, add a generous pinch of salt, then cover with the boiling water. Cook on a medium-high heat with the lid on (turning it down if it gets a little vicious) for 15-20 minutes or until a knife easily cuts through them.
- About 10 minutes into this cooking time, we’ll deal with the salmon. Get it into your tin and spoon/shake over the soy sauce and Worcestershire sauce, getting a fairly even coating, then add a generous amount of pepper and a pinch of salt. Bang it in the oven for 12-15 minutes – it’s cooked when it flakes easily and is opaque throughout.
- Once the potatoes are cooked, turn off the heat and drain them thoroughly in a sieve, leaving them to steam for 2-3 minutes over the pan. Get the salmon out of the oven and set it aside while you finish off the potato salad. (NOTE: now would be a great time to whack any veggies in the microwave – I can’t remember the last time I actually boiled a vegetable). Return the steamed potatoes to the pan and add the mayonnaise and lemon juice, stirring to coat. Roughly chop the basil and capers then add that to the pan too, with a generous pinch of salt & pepper, then stir again to combine. Serve alongside the salmon with some lovely green veg.
There, wasn’t that nice? And I managed it almost entirely without banter.
WW Flex™ points
The salmon is 0sp, and the potato salad comes out at 12sp for the whole thing. I easily got 3 servings out of it (4sp/person) but it’s 6sp if you want to eat half. Because why the hell not.
(Points worked out using the app – please run it through again if you make any changes!)