Warm Potato and Salmon Salad
Here’s a salad that several steps removed from either mayo dip or your typical bowl of mixed greens and chopped vegetables. It can be put together very quickly, and the leftovers are great for lunch the next day.
Servings
Produce
Red Onion (Organic)
1/2 0.25 Whole
Green Beans
8 4 oz
Watermelon radish
4 2 oz
New potatoes
12 6 oz
Parsley (Organic)
1/2 0.25 oz
Lettuce mix (Organic)
4 2 oz
Protein & more
Atlantic Salmon fillets
1 0.5 lb
Sliced almonds
1 0.5 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Champagne vinaigrette
Minced Garlic
1 0.5 Clove
Olive oil
1/4 0.125 cup
Champagne vinegar
2 1 tablespoon
Lemon juice
2 1 teaspoon
Dijon mustard
1/2 0.25 teaspoon
Honey
1/2 0.25 teaspoon
Prep ahead (optional)
a. Finely dice the red onion. b. Cut potatoes into quarters. c. Trim green beans; leave whole or cut into 1" pieces. d. Thinly slice watermelon radish. e. Chop lettuce bite-sized. f. Rough chop parsley.
Instructions
1
Cook potatoes and green beans:
a. Boil 6 cups of water in a pot. Add new potatoes (cut into quarters) once it comes to a running boil. Cook for 5-8 minutes, or until potatoes are fork tender. Remove potatoes with a slotted spoon into a bowl, leaving the water for the green beans.
b. Fill a bowl with ice water and keep handy.
c. Add green beans (trim, leave whole or cut into 1" pieces). Cook for 3 minutes, or until beans are crisp-tender. Drain and add beans to the ice water to stop the cooking.
2
Cook the salmon:
a. Season the salmon with ¼ tsp salt.
b. Heat 1 tbsp olive oil in a saute pan. Add the salmon. Cook for 3-5 minutes each side or until salmon is cooked.
c. Flake the salmon with a fork.
3
Assemble the salad:
a. In a bowl, combine the flaked salmon, potatoes, green beans, red onions (finely dice), watermelon radish (thinly slice), and lettuce mix (chop bite-sized).
b. Add the champagne vinaigrette. Toss well to combine.
4
Serve:
a. Heat a small saute pan. Add the sliced almonds. Toast for a minute, stirring regularly. Watch closely.
b. Divide salad amongst plates. Garnish with toasted almonds and parsley (rough chop). Enjoy!
Chef's notes
Add capers or avocado, roasted beets, shaved fennel, or whatever seasonal vegetables you have around that seem appropriate.
This recipe has been adapted from Kitchn
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA