Salmon in a fresh, creamy dill dressing, with prebiotic asparagus & baby new potatoes.
A breeze to throw together for a quick supper, using cooked salmon or trout fillets from the deli counter.
Perfect lunch or dinner recipe for one or scale up the quantities to feed family & friends too.
It makes for an elegant lunch dish and is easy picnic food too, as it’s best served at room temperature.
The creamy fresh herb & yogurt dressing is packed full of probiotics from live greek yogurt. It also works well with smoked mackerel and hot smoked trout or salmon.
I used this microwave steamer to cook the potatoes, so I don’t need to keep watch over a boiling pan when cooking potatoes.
Some seasonal suggestions :-
Try watercress instead of rocket when it’s in season.
Green beans are another prebiotic option when asparagus is out of season.
Replace part of the dill with tarragon if you can find it. The aniseed notes in the tarragon pair beautifully with the fish & asparagus.
Works beautifully with home baked salmon or any leftover salmon or trout.
Probiotic : live greek yogurt
Prebiotic : potatoes / asparagus / spring onions
Polyphenols : asparagus / dill / watercress (if using)
Prebiotic Asparagus, Baked Salmon & Baby New Potatoes With Creamy Fresh Dill Dressing Recipe
Yield 1 helping
- 5-6 new potatoes (egg sized)
- 50g asparagus
- 1 portion of cooked salmon or trout fillet, at room temperature
- for the sauce
- 15g rocket leaves
- 3 tbsp greek yogurt
- 1 tbsp mayonnaise
- 2 tsp lemon juice
- 1 spring onion roughly chopped
- 5g dill stems & leaves
- ¼ tsp fine salt
- freshly ground black pepper
- to serve (optional)
- lemon wedges
- a few dill leaves
- spring onion slices
Boil or steam the new potatoes until tender (soft to the tip of a sharp knife). Drain & cool. Cut into bite size chunks & leave to cool.
Meanwhile, snap or cut any woody ends off the asparagus, then boil or steam until tender (soft to the tip of a sharp knife). Timings vary with the thickness of asparagus so check regularly for doneness. Drain & cool.
Bring the precooked salmon fillets out of the fridge to come up to room temperature, 5-10 minutes before serving.
Prepare the sauce by whizzing all the sauce ingredients together in a food processor, until only small chunks of spring onions are visible. A little crunch from the spring onions works well here, so don't blend until completely smooth.
Arrange the cooked salmon, asparagus, and potatoes on a plate and drizzle over the creamy dill flecked sauce. Sprinkle over a few extra dill leaves & spring onion slices to garnish (optional).
Serve with lemon wedges & a final grind of black pepper
Courses mains / lunch / dinner
Cuisine high fibre / prebiotic / probiotic
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