Warm Salmon Salad

Ingredients

• 12baby or new potatoes
• 2 × 150 gsalmon fillets
• 200 gfresh asparagus (or fine green beans when asparagus is out of season)
• 2eggs
• 200 gbaby spinach leaves
• to tastefreshly milled salt and pepper
• 2egg yolks
• 45 mllemon juice
• 125 gbutter, cut into small pieces

Instructions

1. 1

   Boil the potatoes

   Boil the potatoes in salted water until tender. Halve them just before serving.

2. 2

   Poach the salmon

   Bring salted water to the boil in a separate medium-sized pot. Add the salmon, cover and simmer for about 5 minutes. Lift it out, flake it into pieces and set aside.

3. 3

   Steam the asparagus

   Steam the asparagus for no longer than 2 minutes, keeping it crisp and bright green. Rinse it in cold water to stop the cooking, then set aside. Do the same if using green beans.

4. 4

   Cook the eggs

   Boil the eggs for about 5 minutes. Remove their shells and cut them into quarters.

5. 5

   Start the hollandaise

   Put the egg yolks and lemon juice in a small saucepan over low heat. Whisk for about 5 minutes, until the mixture begins to thicken.

6. 6

   Whisk in butter

   Add the butter a little at a time, whisking until each piece melts before adding the next. Take the pan off the heat from time to time to prevent the sauce from overcooking. Continue until it is thick and velvety smooth.

7. 7

   Assemble the salad

   Arrange the salmon, potatoes, asparagus and eggs over the baby spinach. Serve the hollandaise alongside or spoon it over the salad, then season with salt and pepper.

What is a warm salmon salad?

This salad takes inspiration from Niçoise-style combinations of fish, eggs and vegetables, but serves them warm with a buttery lemon sauce. It is a composed salad rather than a tossed one, so each ingredient keeps its own texture and flavour.

Poached salmon makes this version tender and mild, while spinach gives the warm ingredients a fresh bed. Hollandaise brings the components together with a tangy, velvety finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 31g protein, 44g carbs, 33g fat.

The potatoes provide most of the carbohydrates, while salmon contributes much of the protein and butter supplies a substantial share of the fat. Eggs add both protein and fat, with spinach and asparagus contributing vegetables and fibre. For a more balanced plate, serve with extra greens and keep any additional butter-rich sauce modest.

Choose the greens

Asparagus: Use fresh spears when they are in season, and steam them only until crisp-tender. Fine green beans are the suggested alternative and can be prepared the same way.

Spinach: Baby leaves work well as a soft, fresh base. Arrange the hot ingredients over them just before serving so the leaves wilt only slightly.

Poach the salmon gently

Salmon: Keep the water at a simmer rather than a vigorous boil, and begin checking after about 5 minutes. The fish should flake easily when lifted apart; avoid cooking it longer than needed.

Frozen fish: The recipe works with frozen pink salmon, as well as fresh Norwegian salmon. If using smoked salmon, skip the poaching and flake it directly onto the salad.

Keep the vegetables crisp

Asparagus: The short steaming time preserves its bright colour and gives it a little bite. Rinsing it in cold water promptly stops the cooking.

Potatoes: Boil them until a knife slips into the centre without resistance. Halving them close to serving time helps them stay warm and intact.

Make a smooth hollandaise

Low heat: Warm the yolks and lemon juice gently while whisking until they start to thicken. If the pan becomes too hot, take it off the heat briefly and keep whisking.

Butter: Add each piece gradually and wait for it to melt before adding more. The finished sauce should look thick and smooth, not oily or curdled.

Serve it while warm

Assembly: Put the spinach on the plate first, then arrange the potatoes, asparagus, eggs and salmon over it. Serve the sauce on the side or spoon it over the top.

On the side: Crusty bread is a useful match for any extra hollandaise. The salad is filling on its own, so simple accompaniments work best.

Recipe notes & tips

• Prepare the potatoes first so they are ready while you finish the other components.
• Keep the asparagus in cold water only long enough to stop it cooking, then drain it well.
• Use a gentle simmer for the salmon to keep the fish tender.
• Whisk the hollandaise continuously as you add the butter.
• Serve the sauce separately if diners prefer to control how much they add.

Variations

• Use green beans: Swap in fine green beans when asparagus is not in season and steam them until crisp.
• Try smoked salmon: Flake smoked salmon over the salad instead of poaching fresh fish.
• Use frozen salmon: Poach frozen pink salmon as a convenient alternative, checking that it is cooked through.
• Add poached eggs: Replace the soft-boiled eggs with gooey poached eggs for a softer yolk.
• Serve with bread: Add crusty bread to make the meal more substantial and mop up the sauce.

Common mistakes to avoid

• Boiling the salmon hard: Keep the water at a gentle simmer so the fish stays tender.
• Overcooking the asparagus: Steam for no longer than 2 minutes, then rinse in cold water.
• Adding butter too quickly: Whisk it in bit by bit, letting each piece melt before adding the next.
• Leaving the hollandaise over heat: Lift the pan off the hob briefly as needed to prevent the yolks from overcooking.
• Cutting the potatoes too early: Halve them near serving time so they stay warm and hold their shape.

How to store

Refrigerate leftover salad and hollandaise separately in covered containers and use within 1–2 days. Reheat the salmon, potatoes and vegetables gently; hollandaise is best served fresh, as reheating can make it split.

Frequently asked questions