There was a period of time (when I was still breastfeeding) where I had salmon once or twice a week, until I was totally sick of it. Nowadays, I hardly touched salmon as I still had this phobia of over-dosage.
Recently I came across a recipe in I-Weekly which featured Grilled Salmon with Potato Salad which was slightly different from how I used to prepare salmon. Basically the mashed potato salad was spreaded on top of a slab of pre-panfried salmon and then grilled. Well, I thought, why not give it a try? The recipe included sides/garnishes like deep-fried lotus root and broccoli but I just substituted with baby spinach and grilled cherry tomatoes. The dish turned out to be quite yummy; the grilled potato salad was a nice twist which was crispy on the surface and creamy on the inside. Not bad at all, I guess I could make this as my lunch once in a while.
Grilled Salmon with Potato Salad (serves 1-2)Ingredients
- 2 pc salmon (about 70g each)
- 1 pc white onion
- 100g russet potato, peeled
- 1 pc hard boil egg, separated into egg white and egg yolk
- 1/4 pc red paprika (I omitted)
- 30g mayonnaise
- 10ml olive oil
- salt (to taste)
- pepper (to taste)
- seaweed powder (to taste, I substituted with mixed herbs)
- Sides/Garnishes like broccoli, baby spinach, cherry tomatoesMethod
- Preheat oven to 200 degree celsius.
- Chop up boiled egg white and dice onion finely.
- Boil potato till soft and mash. Place in big bowl.
- Mix mashed potato with egg yolk, egg white, mayonnaise, onions, olive oil, salt and pepper.
- Wash salmon and pat dry with kitchen towel. Marinate salmon with salt and pepper.
- Pan fry salmon in a pan till slightly brown then place on a baking tray with aluminium foil.
- Spread the mashed potato salad onto the salmon.
- Grill salmon in oven at 200 degree celsius for 8-10 mins till golden brown. Sprinkle with seaweed powder or mixed herbs and garnish with cherry tomatoes, baby spinach etc. Serve hot.