Potato Salmon Salad
February 2, 2016
Loosely inspired by the traditional salade nicoise, this cold potato, veggie and salmon salad with a honey sweetened tahini honey or honey mustard vinaigrette was the first salad toddler EVER ate so I had to share it here. This versatile option allows the incorporation of cooked and cooled potatoes into your kid's diet in a healthy and fun way. You can serve it with one of the suggested dressings as a traditional salad or as finger food with a side of our favourite hummus or any veggie dip your family loves.
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- Yields: 2 toddler servings
For the salad
For the dressing
Option 1: Tahini Honey
Option 2: Honey Dijon
Preheat the oven to 375 F / 180 C.
Season the salmon with salt and paprika and cook in the preheated oven for 18 minutes until flaking. Finish with a 2 minute broil on high heat. Remove and set aside to cool.
While the salmon is cooking, cook the potatoes until knife-tender either by boiling, steaming or using my favourite method, a pressure cooker (the low amount of water required and quick cooking ensures optimal preservation of nutrients). Allow the potatoes to cool.
Steam the green beans until tender. Set aside to cool.
Peel and slice the cooled potatoes and flake the salmon. Arrange in a bowl with the remaining veggies and garnish with freshly chopped parsley if your kids will tolerate it. Serve with the dressing on the side or mixed in, depending on preference. Feel free to add other veggies (avocados, peppers, carrots) and even a hard boiled egg to up the protein ante. Makes for a great lunch box option as well.