Salad, filet of salmon with potatoes and peas

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  • Small potatoes: 450 g
  • Peas-pies: 275 g
  • Tomatoes cherry-in halves: 225 g
  • Garlic: 1
  • Chilli red: 1
  • Fresh basil and some sheets: 1 Branch
  • white wine vinegar: 2 Tablespoons
  • Extra virgin olive oil and a few more for greasing: 6 Tablespoons
  • Salt and pepper freshly grind:
  • Salmon: 2 Proposals ' (each about 150-175 g)


Wash the potatoes and boil them in salted water until just tender. Drain, allow the water to evaporate, and cut them in half. Trim the peas-pies (are small peas cooked in their own pods) and blanch them in boiling water with salt for 4 minutes. Drain well. Place the potatoes and peas in a large bowl. Add the tomatoes and stir everything. Peel the garlic and cut it roughly. Wash, remove seeds and finely chop the peppers. Wash basil and shake the water well. In a blender, or robot kitchen, grind the basil with garlic, chili pepper, vinegar, and olive oil. Season with salt and pepper. With the sauce to pour over the potatoes, peas and tomatoes, letting it stand for a few moments.

Grease the salmon with a little olive oil, season with salt and pepper and bring to a grill (not very strong) for 2-3 minutes each side. Place the potato salad on individual plates. On top of each dish, place a fillet of salmon and garnish with basil leaves.

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