Potato salad with roasted salmon

Name: Potato salad with roasted salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 200 g cherry tomatoes; 1 bunch of rocket; 1 Avocado; 6 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON medium hot mustard; 7-10 Tbsp Sugar; 6 TABLESPOONS Oil; 400 g Salmon fillet (without skin)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg waxy potatoes
200 g cherry tomatoes
1 bunch of rocket
1 Avocado
6 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON medium hot mustard
7-10 Tbsp Sugar
6 TABLESPOONS Oil
400 g Salmon fillet (without skin)

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain potatoes, quench, peel and let cool. Wash and halve the tomatoes. Clean, wash and drain the rocket.
2
Halve the avocado and remove the stone. Peel avocado, cut flesh into pieces and sprinkle with 1 tablespoon lemon juice. Mix 5 tablespoons lemon juice, salt, pepper, mustard and sugar. Add 4 tablespoons of oil.
3
Slice the potatoes, add the tomatoes and avocado. Pour marinade over it. Wash the salmon, dab dry and cut into pieces. Heat 2 tablespoons of oil in a pan. Fry the salmon for about 3 minutes while turning.
4
Season with salt and pepper. Season potato salad again. Carefully fold in salmon and rocket. Arrange potato salad on a plate, grind pepper over it.