Salmon filet with potato salad

Name: Salmon filet with potato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg baby potatoes; 7-10 Tbsp Salt; 1 TEASPOON Vegetable broth (instant); 1 (approx. 375 g) pickled cucumber; 400 g cherry tomatoes; 4 TABLESPOONS Basil Pesto; 2 TABLESPOONS Salad cream (36 % fat); 6 TABLESPOONS Fruit vinegar; 4 L; 1 TEASPOON Sugar; 2 TABLESPOONS Lemon juice; 4 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 7-10 Tbsp Basil leaves

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg baby potatoes
7-10 Tbsp Salt
1 TEASPOON Vegetable broth (instant)
1 (approx. 375 g) pickled cucumber
400 g cherry tomatoes
4 TABLESPOONS Basil Pesto
2 TABLESPOONS Salad cream (36 % fat)
6 TABLESPOONS Fruit vinegar
4 L
1 TEASPOON Sugar
2 TABLESPOONS Lemon juice
4 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
7-10 Tbsp Basil leaves

Directions

1
Peel, wash and possibly halve the potatoes. Cook in boiling salted water with 1 teaspoon broth powder for about 20 minutes.
2
In the meantime wash and clean the cucumber, cut it in half lengthwise and slice it. Wash and halve the tomatoes. Mix 2 tablespoons pesto, salad cream and 2 tablespoons vinegar. Wash fish, dab dry and marinate with salt, sugar and lemon juice.
3
Heat the oil in a large frying pan and fry the fish for about 5 minutes while turning.
4
Drain the potatoes and collect approx. 4 tbsp. of cooking liquid. Marinate potatoes with 4 tablespoons of vinegar. Mix vegetables, pesto cream, cooking liquid and potatoes, season with salt and pepper. Arrange potato salad and fish, drizzle with remaining pesto and garnish with basil.