Warm Jersey Royals salad with asparagus and basil dressing with salmon

Welcome to one of this month’s healthy family recipes.

Please share your own ideas and healthy family recipes in the Healthy Family Recipes section of Candis Chat


salmonIngredients:

4 x supreme of salmon
150g Jersey Royal new potatoes
40g mayonnaise
10g chives
30g spring onions
80g asparagus
30g basil
30ml olive oil
Ingredients for poaching liqueur
20g shallots
20ml white wine
1 lemon
3 bay leaves
8 peppercorns
1.5l water
Salt & pepper

Method:

1. Peel and slice the shallots

2. Sweat in a saucepan in a little olive oil until tender with no colour

3. Add white wine, peppercorns, bay leaves and a couple of slices of lemon

4. Add water and bring to the simmer. Add a little salt

5. Wash Jersey Royals and place in a pan, cover with boiling salted water and return to the boil. Cook for approximately 18-22 mins depending on size. Once cooked drain well

6. At this stage place the salmon in the poaching liquid and cook for approx 8 mins

7. Meanwhile finely slice the chives and spring onions and place in a bowl with the mayonnaise

8. Whilst still hot place the Jersey Royal new potatoes on a chopping board and roughly slice. Mix with the spring onions, chives and mayonnaise, season with salt and pepper

9. Place asparagus in a pan of lightly salted boiling water and cook for 4 mins. Drain

10. Warm the basil in a little water then drain and liquidise with the olive oil, lemon and salt and pepper.

11. To dress simply place the warm potato salad in the centre of a plate, arrange asparagus around then place poached salmon on top. Dress with a little basil dressing

To find recipes using Jersey Royals, please visit www.jerseyroyals.co.uk

 

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