Roasted salmon skewers on potato and spinach salad and dill vinaigrette

Name: Roasted salmon skewers on potato and spinach salad and dill vinaigrette
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g baby potatoes; 6 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON coarse mustard; 1 TABLESPOON Honey; 6 TABLESPOONS Rapeseed oil; 1 bunch of dill; 500 g Salmon fillet without skin; 300 g cherry tomatoes; 100 g Baby leaf spinach; 4 wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g baby potatoes
6 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON coarse mustard
1 TABLESPOON Honey
6 TABLESPOONS Rapeseed oil
1 bunch of dill
500 g Salmon fillet without skin
300 g cherry tomatoes
100 g Baby leaf spinach
4 wooden skewers

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Cut potatoes in half. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey.
2
Add 4 tablespoons of oil drop by drop. Wash the dill, shake dry, pluck flags from the stems and cut finely. Stir into the vinaigrette. Mix potatoes and vinaigrette. Wash fish, dab dry, cut into large cubes and season with salt and pepper.
3
Put fish cubes on skewers. Heat 2 tablespoons of oil in a large frying pan and fry the fish skewers for about 5 minutes while turning. Wash and halve the tomatoes. Wash, clean and shake spinach dry.
4
Carefully fold the tomatoes and spinach into the marinated potatoes. Arrange salad and one fish skewer on each plate.