Oven-baked Salmon with Potato Salad, Poached Egg & Quick Pickles
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
1 serving
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Course
Main Course, Appetizer, Brunch
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Cuisine
International
Oven-baked Salmon with Potato Salad, Poached Egg & Quick Pickles
Description
Oven-baked Salmon with Potato Salad, Poached Egg & Quick Pickles combines gently cooked salmon fillets with boiled, peeled, and diced potatoes coated in a mustard and vegetable oil dressing. Quick pickles prepared by pouring hot vinegar-sugar syrup over sliced onions and cucumber add acidity and crunch to the plate.
The salmon cooks at 180°C (356°F) for about 10 minutes, resulting in a tender texture that pairs well with the creamy, mildly tangy potato salad. The poached egg adds a silky richness and can be made traditionally or by boiling in an oiled plastic bag for a smooth presentation. The pickles provide freshness and balance to the flavors.
This plate serves as a complete meal with protein, starch, and vegetables, suitable for lunch or dinner. The pickles can be prepared ahead and refrigerated, making it practical for timely assembly.
Ingredients
- 120 g salmon fillet
- 250 g potato
Dressing
- 25 g Dijon mustard
- 40 ml vegetable oil (neutral taste)
Quick Pickles
- 1 red onion sliced
- 1 cucumber
- 100 ml vinegar
- 100 g sugar
- 3-4 prigs dill green
Poached Egg
- 1 egg
- 1 tsp vinegar
Instructions
- Wash the potatoes and boil in salted water. When fully cooked, peel and dice them.
- For the dressing, whisk the mustard and gradually add the vegetable oil. Pour over the potatoes and gently mix till they are all coated.
- Cook the salmon in a preheated oven at 180°C (356°F) for about 10 minutes.
- For the instant pickles, boil the vinegar and sugar in a small saucepan until the sugar has melted completely. Thinly slice the onions and cucumber and put in a bowl. Add the hot pickling liquid. The pickles can also be prepared in advance and stored in the refrigerator.
- To poach the egg, heat some water with vinegar in a pot. As soon as it comes to a boil, turn the heat to low, stir with a whisk and carefully add the egg to the middle of the whirl of water. Cook until it reaches the desired consistency.
- Another way to poach the egg is to break it into a plastic bag with some oil, tie the bag with a knot and boil in water for a few minutes. When the egg is ready, cut the bag, and voila - you have a poached egg without much hassle.
Notes
User Reviews
Overall Rating
4.9
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