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Warm Potato and Salmon Salad with Blue Cheese

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I haven’t been a salad person, but lately I’ve been finding myself almost eagerly awaiting lunch or dinner so I can create a hearty and delicious salad. I think wilted leaves and over salted dressings are the reason for my past dislike of salads, but anything you create at home will be better than what it was when you went out. That’s a guarantee. This guarantee has allowed me to be a salad person again. It feels great.

The idea for this salad came from Jamie Oliver’s cookbook. He has a similar dish, in which a large plate is lined with smoked salmon, and warm potatoes are laid out on top to be eaten after being dressed in oil, vinegar, spices, and dolloped with a horseradish sauce. Overall, the dish is amazing, and I did make it earlier this week. The smoked salmon and potatoes went so well together that I wanted to recreate the dish, but use more ingredients, specifically those I bought earlier in the week, and I knew I had to use.

This led me to a marvelous salad. Honestly, I’m quite proud. Not only was this salad super filling, but it was unbelievably healthy. I think the healthiest thing I’ve ever made.

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Warm Potato, Salmon and Blue Cheese Salad

  • fingerling potatoes, enough for one (I think I used about 6 for myself, and cut them in half)
  • approx 1 handful of micro greens of your choice (I used micro kale)
  • 2-3oz of smoked salmon
  • few sprigs of fresh dill, chopped
  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • salt and pepper to taste
  • 1 clove garlic, minced
  • about 1 cup of baby heirloom tomatoes, cut in half
  • 1 oz blue cheese of choice, cut up into bite sized, dollop-able pieces

Boil a pot of water for the potatoes. Salt the water and add the potatoes, if you cut them in half they will cook faster, about 9 minutes or so. Test with a knife to make sure they are done and soft all the way through.

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In a bowl add the micro greens and dill. Mix with your hands to make sure the dill is more or less evenly distributed. Using your hands, rip the salmon into bite-sized pieces and place on top of the greens.

In a separate bowl, add the oil, salt and pepper, garlic, and vinegar. This will be the bowl the warm potatoes will be added to.

Start prepping the tomatoes and add to the greens as the potatoes are cooking.

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When the potatoes are done drain and let sit for about two minutes to make sure they aren’t scalding. Add to the vinegar and oil bowl and mix. Add them to the salad, making sure the oil and vinegar and garlic bits are all in the salad bowl. This will be a type of dressing. You don’t need much since the salmon is equally oily.

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Attempt to mix together as quickly as possible. It doesn’t have to be perfect. Dollop the blue cheese on top and enjoy!

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