Herb-Crusted Salmon Fillets With Warm Potato Salad - cooking recipe

Ingredients

1 2/3 lbs potatoes
3/4 cup vegetable stock
3 tbsp white wine vinegar
6 None green onions, thinly sliced
1 1/3 lbs salmon fillets, cut into 8 pieces
2 tbsp lemon juice
1 tbsp mustard
2 tbsp butter or margarine
1/2 cup breadcrumbs
1 clove garlic, finely chopped
1/2 None lemon, grated peel only
1/2 bunch dill, chopped
8 oz cucumber, thinly sliced
1/2 bunch radishes, thinly sliced

Preparation

Cook the potatoes in boiling water for about 20 mins. Drain then refresh in cold water. Peel the potatoes then slice while still warm. Bring the stock and vinegar to a boil in a saucepan. Season to taste and add the potatoes and green onions. Reduce heat to low; cover and simmer for 30 mins.
Preheat the oven to 400\u00b0F. Drizzle the salmon with lemon juice and season with salt. Place on a parchment paper lined baking pan and brush with the mustard. Melt the butter in a small skillet. Add the breadcrumbs and cook until golden brown, stirring frequently. Stir in the garlic, lemon peel and dill. Spread the mixture on the salmon.
Bake for about 15 mins. Mix the cucumber and radishes with the warm potato salad. Serve it with the salmon on a large platter.