Roasted Salmon Recipe
warm german style fingerling potato salad, julienne kale, radish, bacon lardons, cornichon, cucumber-harissa honey yogurt
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Ingredients
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Salmon
Potato Salad
Harissa Honey Yogurt
Method
Roasting Salmon
Roast the Salmon
Place the salmon fillets on a baking sheet lined with parchment paper. Roast in the preheated oven for 12-15 minutes or until the salmon flakes easily with a fork.
Preparing Potato Salad
Cook the Potatoes
Boil the fingerling potatoes in salted water until tender, about 15-20 minutes. Drain and let cool, then slice them into halves.
Cook the Bacon
In a large skillet, cook the bacon lardons over medium heat until crispy. Remove from the skillet and drain on paper towels.
Combine Ingredients
In a large bowl, combine the sliced potatoes, bacon, kale, radishes, cornichons, and cucumber. In a separate bowl, whisk together Dijon mustard, white wine vinegar, and chopped dill, then pour over the salad.
Making Harissa Honey Yogurt
Mix the Yogurt
In a small bowl, combine plain yogurt, harissa paste, and honey. Stir until well mixed and smooth.
