South Island Salmon, Salsa Verde and Warm Potato salad

Meal Type:
Prep Time:
0 - 15 mins
Cooking Time:
0 - 15 mins
3 - 4
Brendan Hicks


  • 4 x 200g portions bone salmon fillet
  • Salsa Verde:
  • 200ml Lemon Juice
  • 400ml Olive Oil
  • One half cup chopped capers
  • One and a half cups chopped herbs (fennel, Italian parsley, mint)
  • One half cup whole grain mustard
  • One and a half tablespoons garlic
  • Potato Salad:
  • 600g Gourmet potatoes, steamed
  • 4 gherkins, sliced finely
  • 4 tablespoons red onion (thinly sliced)
  • 2 spring onions (thinly sliced)
  • Salad Dressing:
  • 120ml lemon juice
  • 4 tablespoons whole grain mustard
  • 300ml olive oil
  • 2 tablespoons fennel chopped
  • salt and pepper to taste


  1. To make salsa verde, whisk lemon juice and olive oil, mustard, chopped capers and garlic. Add herbs, and season to taste.
  2. Make potato salad dressing by adding together all salad ingredients, and whisking until combined.
  3. Add olive oil to hot pan, place salmon fillets flesh side down until sealed. Turn over and add salt and pepper. Place in oven for 5-7 minutes at 180°C.
  4. Slice warm potatoes, place in bowl. Add gherkins, red onions, spring
  5. onions and 100ml of potato dressing. Add salt and pepper.
  6. Remove salmon fillets and rest for 5 minutes. Place 1/4 of warm potato salad mix on each plate, place salmon on top of potato mix. Drizzle over salsa verde and garnish with fresh fennel.
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