You know, I could not face salmon for many years. As a norwegian I was fed salmon several times a week in one form or another. I went threw most of my 20's and 30's hating the stuff. But after 20 years I really like it again. And now I use it in my all time favorite summer salad.
serves 4
4 large slices fresh salmon
2 tablespoons olive oil
14 small potatoes, boiled
1 head of lettuce, shredded
2 tablespoons capers
2 tablespoon dill, chopped
1 teaspoon lemon zest
2 cups plain yoghurt
2 tablespoons lemon juice
salt
pepper
- Place the salmon on a baking tray and sprinkle with salt and pepper.
- Drizzle with olive oil.
- Bake at 350F for 8 minutes.
- Remove, cool and cut into pieces.
- Slice the potatoes and mix with lettuce, capers, dill, lemon zest and salmon.
- Mix yoghurt and lemon juice in a bowl and taste with salt and pepper.
- Pour the dressing over the salad and serve.
TIP:
Photography by
Studio Dreyer Hensley
Made it? Tell us about it–
