Ingredients
Preparation
Potato salad
- Cook potatoes until fork tender, cool and dice. Rinse spinach and tear it.
- Slice radish, finely chop red onion and chop cilantro leaves.
- Mix sour cream, mayonnaise, cilantro leaves and grated horseradish.
- Combine all the ingredients for the potato salad.
Grilled salmon
- Scrape the skin well, rinse and dry with a paper towel. Sprinkle salt on the meat side of the salmon and leave for approx. 10 minutes.
- Place the salmon fillet in a oiled aluminum foil and sprinkle with coriander seeds.
- Finely chop chili, lemongrass and mint. Juice and zest lime and mix with honey, chili, lemongrass and mint.
- Spread the mix over the salmon and fold the foil around.
- Grill the fish for approx. 15 minutes. Cover with a lid if you have.
- Open the foil and serve with chopped cilantro sprinkled on top.
- Serve the salmon with the potato salad.
Tip: The salmon can also be cooked in the oven at 400 °F for an additional 5-7 minutes of cook time.