This elegant entree is what the French would call a ‘salade composée – a salad where the elements are arranged separately. In this healthy example, salmon shares the spotlight with a light potato salad and a healthy helping of greens.
370 g salmon fillet (in one piece)
750 g small red potatoes, unpeeled
3 shallots, finely chopped
1/3 cup white wine vinegar
2 tablespoons Dijon mustard
1/2 teaspoon pepper or to taste
1/2 cup finely chopped fresh dill
2 cups radishes, cut into thin matchstick strips
250 g mixed salad leaves
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Preheat the oven to 230°C. Place the salmon skin-side down in a roasting pan. Roast until it is just cooked through, about 10–15 minutes. Let it cool to room temperature. Remove skin.
Meanwhile, in a large saucepan of boiling water, cook the potatoes until they are just tender, about 20 minutes. Drain the potatoes and set aside. When cool enough to handle, slice the potatoes crossways.
Combine the shallots, vinegar, mustard and pepper in a large bowl. Add the warm potatoes, tossing to combine. Just before serving, add the dill and radishes, and toss well to combine. Slice the salmon on the diagonal into 8 pieces. Arrange the potato salad, salmon and mixed salad leaves on a serving platter and serve.
You can prepare both the fish and the potato salad a day ahead of time and refrigerate, but be sure to allow time for them both to return to room temperature before serving.