Some time I feel that we get stuck in a routine in the way we approach cooking certain things – like potatoes… My husband likes potato salad the way his mum makes it. Full of onion, lots of vinegar. I grew up on the very 80’s mayo and sour cream version. I haven’t made potato salad my way in years…and the other night I thought I’d mix it up a bit.
So let’s fast forward almost thirty years and you’ll find that this potato salad’s secret ingredient isn’t French dressing. And I’m going to swap my mayo for some garlic aioli, but it is delicious never the less. Oh and if you’ve never had a fried caper – where have you been?
Fried capers are amazing and well worth the effort! I find they work better if you purchase the capers in salt rather then the capers in oil – you’ll just need to give the capers a rinse prior to frying.
SALMON WITH POTATOES (MY WAY)
4 salmon fillets
1 kg of baby potatoes
1/4 cup of aioli
1/4 cup of olive oil
1/4 cup of chives
1/4 cup of flat leaf parsley
1/2 a lemon (juice and the zest)
1/2 red onion, finely sliced
1/4 cup of capers
2 large handfuls of rocket
Salt and pepper
Place the baby potatoes in a pot and cover with water. Bring to the boil and cook for 20 minutes or until soft. Drain and set aside to cool.
Drizzle a little oil into a frying pan and place the salmon skin side down. Cook for 6 minutes on the skin side and then flip and cook for 3 minutes. Remove from the pan. Don’t discard the pan or the oils now in it – this is perfect for frying your capers (approximately 5 minutes – then drain on paper towel).
In a bowl, mix together the aioli, remaining olive oil, chives, parsley, lemon juice and zest, and red onion. Then slice the potatoes straight into the dressing. Toss and then check for seasoning.
To serve, place a small pile of rocket on each plate and then top with potato salad and finish with your salmon fillet.
