“Perfect for an outdoor lunch or brunch.”
- 2 each 6 oz Secret Island Salmon
- 1 quart of your favorite Extra Virgin Olive Oil
- 2 lbs Small Red or “New” Potatoes
- Dijon Mustard
- 1-2 Lemons
- Bay Leaves
- 1 head Garlic
- 1 bunch Thyme
- 1/2 bunch each of Parsley, Dill and Scallions (sub your favorite herbs here…!)
- Kosher Salt
- Ground Black Pepper
- Make the potato salad ahead of time! Wash and quarter the potatoes and add to a large pot of salted water – cook for 8-10 minutes or until fork tender – drain the potatoes and put them into a bowl.
- In a separate mixing bowl whisk together the ¼ cup fresh lemon juice, 1 teaspoon Dijon mustard, 1 grated garlic clove, 1/3 cup extra virgin olive oil, ½ teaspoon honey, a pinch of black pepper and salt until emulsified.
- Chop the herbs and mix into the dressing – combine the dressing and potatoes and refrigerate (you can serve this chilled or room-temp to your preference)
- Pour olive oil into a large flat sided pan or pot, then add bay leaves, a few cloves of garlic, thyme and lemon peel – bring to a medium heat and let it simmer for 10-15 minutes (if you have a food-safe thermometer you’re looking for a steady temp of 160-180 degrees).
- Pat your salmon dry with a papertowel and season generously with a few pinches of salt – carefully add the salmon to the poaching liquid.
- Cook for 10-15 minutes or until the salmon has an internal temp of around 115-120 degrees – once achieved carefully remove the salmon from the poaching liquid and transfer to a rack or plate.
- Plate your delicious salmon with your potato salad and enjoy!
Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.
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