Dinner is Served

Blog Post #274

Don’t you find it a chore sometimes to come up with a great recipe for Sunday night dinner?

I found myself in this dilemma this week as I searched online and in my foodie magazines and cookbooks. Flip, flip, flip, nothing seemed appealing. What did I want: a roast, chicken, pasta? Flip, flip, flip.

Finally, as I was browsing through a new magazine, I spotted a recipe that sounded delicious — Egg and Salmon Potato Salad. I love potato salad — and salmon — and eggs! Decision made!

This recipe is easy to make and it comes together fairly quickly. The best part it was scrumptious!! So good, that there was not one bite left… yum! (Also, I was so hungry when it was ready, I didn’t stop to take a photo of the finished dish — good thing this isn’t a food blog, right?!)


Egg and Salmon Potato Salad

(adapted from Canadian Living’s Comfort Food 2016)

Serves 4 to 6

4 hardboiled eggs
1 ½ lbs mini potatoes scrubbed — (I used the red ones, for colour)
1 skinless salmon filet (large enough to feed four or more)
Fresh ground pepper
Salt to your taste
1 lemon
2 tablespoons olive oil
4 teaspoons grainy mustard
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
8 or 10 cornichons (French gherkins), sliced
Spring mix, baby spinach or any fresh greens (I used spring mix — my favourite)

Preheat oven to 350° F {180° C)

Peel the hardboiled eggs and cut into quarters. Set aside.

Cook potatoes in a pot of boiling water until tender, about 15 minutes; drain. Set aside to cool, then cut into quarters.

While the potatoes are cooking, place the salmon filet on a baking sheet lined with foil or parchment. Sprinkle with freshly ground pepper, drizzle with olive oil and fresh lemon juice if desired. Bake in oven until fish about 15 minutes, or until it flakes easily. Flake salmon with a fork.

Place a serving size of greens on each dinner plate. Set aside.

In a large bowl, squeeze the lemon(s) to get about 2 tablespoons of juice. Whisk together with oil, mustard, freshly ground pepper and a dash of salt. Add in the potatoes, flaked salmon, chives, dill, and cornichons. Toss gently to incorporate the dressing and spoon onto a serving platter, or directly on top of greens on the dinner plates. Top the salad with the eggs.

Bon Appetit!


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