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Slow-roasted salmon with potato salad & dill & mustard mayonnaise

Slow-roasted salmon on a large serving dish with potato salad & dill & mustard mayonnaise

Slow-roasted salmon with potato salad & dill & mustard mayonnaise

Name: Slow-roasted salmon with potato salad & dill & mustard mayonnaise
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 8-10
Ingredients: 1 lemon finely sliced; small bunch of thyme; reserved dill stalks (from the mayonnaise recipe below); side of salmon (about 1-1.2kg), cut from the tail end; 1 tbsp olive oil; 1 ½ kg new potatoes halved if large; 1 tbsp Dijon mustard; 1 lemon juiced; 3 tbsp olive oil; 200g mayonnaise; 1 tbsp wholegrain or Dijon mustard; small bunch of dill leaves picked, stalks reserved

Tom Kerridge

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Serves 8-10

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.6 out of 5.5 ratingsRate

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Feed a crowd of up to 10 with this slow-roasted salmon served with a dill and mustard mayonnaise. Enjoy with potato salad.

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 lemon

finely sliced
small bunch of thyme
reserved dill

stalks (from the mayonnaise recipe below)
side of salmon

(about 1-1.2kg), cut from the tail end
1 tbsp olive oil

For the potatoes

1 ½ kg new potatoes

halved if large
1 tbsp Dijon mustard
1 lemon

juiced
3 tbsp olive oil

For the dill & mustard mayonnaise

200g mayonnaise
1 tbsp wholegrain or Dijon mustard
small bunch of dill

leaves picked, stalks reserved

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Nutrition: Per serving

kcal516
fat34g
saturates5g
carbs22g
sugars3g
fibre3g
protein28g
salt0.5g

Method

step 1

Heat the oven to 120C/100C fan/gas ½. Scatter the lemon slices, thyme sprigs and reserved dill stalks over the base of a large, shallow roasting tin or baking tray. Season the salmon generously with salt and pepper and rub half the olive oil all over the fish. Lay the salmon skin-side up on top of the lemon and herbs. Roast for 45-50 mins until the fish feels firm and a corner of skin peels away easily. If you have a digital thermometer, the salmon should be at about 55C when ready. Leave to cool slightly in the tin.
step 2

While the salmon is cooking, tip the potatoes into a pan of cold salted water and bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until just tender. Drain. Mix the mustard, lemon juice and olive oil together in a large bowl, and season with salt and pepper. Tip the hot potatoes into the bowl and toss to coat in the dressing. Set aside. Can be served hot or made a day ahead and chilled.
step 3

Carefully lift the salmon onto a serving platter, if you like (it can also be served directly from the tin). Peel away and discard the skin, then use a cutlery knife to neatly scrape away the grey meat on top (see quick fishcakes recipe, below, to use it up), leaving the pink flesh underneath. The salmon is now ready to eat warm, or leave to cool completely and eat at room temperature. (See tip for garnishing the salmon, below.) Will keep chilled for up to two days. Can be served cold.
step 4

For the mayonnaise, mix all of the ingredients together in a small bowl. Can be made a day ahead and kept chilled. Just before serving, brush the rest of the olive oil over the salmon and season with sea salt. Serve with the potato salad and dill & mustard mayonnaise on the side.

Recipe tips

EASY MAYONNAISE If you want to have a go at making your own mayonnaise, tip 2 egg yolks and 1 tbsp Dijon mustard into a jug, then pour over 250ml sunflower oil. Blitz with a hand blender, moving it up and down until the mixture has emulsified and thickened. Season. Add 1 tsp white wine vinegar or lemon juice and whizz again.

QUICK FISHCAKES Mix any grey meat scraped off the salmon with 300g potatoes, cooked and smashed, and 1 egg, beaten. Shape into fishcakes, coat in flour and fry in sunflower oil until golden.

GARNISHING THE SALMON If you like, brush the salmon lightly with Dijon mustard, then scatter with a small handful of dill (or use parsley or a mixture). You could also garnish with cucumber or lemon slices.

GRIDDLED ASPARAGUS Make the most of the end of asparagus season with this side. Toss 20 asparagus spears in a drizzle of olive oil. Cook in a hot griddle pan over a medium-high heat for 10 mins until charred all over, then dress in olive oil and lemon juice, or simply toss with the potatoes.

ETON MESS STATION For a sweet treat for a crowd, make an Eton mess station. Put crushed mini meringues in one bowl, sweetened whipped cream in another and chopped strawberries in a third alongside a stack of serving bowls for everyone to dig in.

Recipe from Good Food magazine, June 2022

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