Salad with salmon - crispy & light

Immerse yourself in the world of flavours of our latest creation - salmon in a lemon and herb crust and spicy curry potatoes. In this recipe, the subtle nuances of fresh salmon meet the zesty freshness of lemons and herbs, rounded off by the spicy heat of curried potatoes. It's a taste explosion like you've never experienced before!

---

Ingredients for Salmon Salad

• Potatoes

• Sea salt

• Red onions

• Salmon fillets

• Lemon juice and zest

• Soy sauce

• Curry powder

• Fresh oregano and thyme

• Mixed salad (your choice)

• Fresh ginger

• 1 teaspoon Dijon mustard

• White wine

• Agave syrup

• Quark

• Panko or breadcrumbs

• Garlic

• Olive oil

Ingredients for Salmon Salad

• Cut the potatoes into cubes and boil them for 10 minutes in salted water with a pinch of sea salt.
  

• Preheat the oven to 200 degrees convection. In the meantime, peel and thinly slice the red onions.
  

• Prepare the salmon on a baking tray. Make a marinade of lemon juice, zest and soy sauce and soak the salmon in it.

• Put the drained potatoes in a bowl and mix them with curry powder, fresh oregano, thyme and some olive oil.
  

• Spread the salmon, potatoes and onions on a baking tray. Make a crust for the salmon with panko or breadcrumbs, garlic, oregano, thyme and some olive oil and spread it on the salmon fillets.
  

• Bake everything in the oven for 20 minutes until the salmon is cooked through and the potatoes are crispy.

Resumé

Very simple and delicious. A light dish with great values and high protein. Great for the summer and I'm super for the next barbecue. get inspired by food for flexitarians

---

The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

---

FAQ

Can I use a plant-based alternative instead of salmon?

Yes, smoked tofu or firm cauliflower steaks work well marinated in the same lemon-soy mixture and topped with the panko crust.

How should I store leftovers?

Salmon and potatoes keep in the fridge for up to 2 days. Reheat them in the oven so the crust crisps up again instead of going soft in the microwave.

What can I use instead of panko?

Regular breadcrumbs work just as well for the crust — panko just gives a slightly crunchier texture.