|At a glance|
400g Atlantic salmon fillets, skinned & deboned
375g kipfler potatoes, washed, skin left on
100g sugar snap or snow peas
2 small tomatoes, cut into 8 wedges
1/3 cup small black olives
1 tablespoon salted baby capers, rinsed
50g baby rocket
1 tablespoon chopped fresh dill
500g (2 cups) Jalna Low Fat Greek Natural Yoghurt
2 tablespoons lemon or lime juice
1 tablespoon horseradish
Salt & cracked black pepper
- Combine marinade/dressing ingredients. Pour half the mixture over the salmon and marinate for 30 minutes to overnight in the refrigerator.
- Steam, microwave or boil whole potatoes until just cooked. Leave to cool slightly then slice thickly.
- Place salmon on a baking tray lined with baking paper and cook in a moderate oven (180ºC) for 10 -15 minutes or until just cooked. Cool salmon slightly and break into bite size pieces.
- Combine salmon with potatoes, sugar snaps, tomatoes, olives, capers, rocket. Pour remaining dressing over salad. Garnish with dill.