Go Back
–+ servings
Salmon, Peas & Potato Salade
Print Recipe
No ratings yet

Salmon, Peas & Potato Salad

Author: Marinka
This Salmon, Peas & Potato Salad has all the ingredients of a good brunch or lunch. It's quick to make without a lot of cutting and cooking.
Prep Time5 minutes
Cook Time15 minutes
Total Time15 minutes
Pin Recipe Facebook
Servings: 2 people

Ingredients

  • 8 ounces small potatoes
  • 3 ounces peas frozen
  • 12 ounces red salmon canned
  • 3 ounces iceberg lettuce coarsely chopped
  • 1/8 red onion finely chopped
  • 2 tablespoons creme fraiche
  • 1 tablespoon olive oil
  • 2 tablespoons parsley finely chopped
  • salt & pepper

Instructions

  • Peel and cook the potatoes with some salt until done. Add the peas during the last 5 minutes. (NOTE 1)
  • Allow to cool and coarsely mash the potatoes. (NOTE 2)
  • Drain the canned salmon and get rid of the tiny bones and skin. (NOTE 3)
  • Mix salmon, peas, potatoes, lettuce, onion and creme fraiche.
  • Add a little bit of olive oil, parsley, and salt & pepper to taste.
  • Mix again, but please do not overmix, you want to keep some chunks.

Notes

  1. You can also use the potatoes unpeeled. It will give you extra flavor and extra fiber.
  2. Instead of mashing, you can cut the potatoes in smaller pieces.
  3. You may also find salmon skin and darker salmon pieces that may not show so nice in your salad, the latter are OK to eat.

Nutrition

Calories: 452kcal | Carbohydrates: 29g | Protein: 45g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 668mg | Fiber: 6g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram