Barbecued potato and kalette salad with salmon

For a fresh and healthy dish try this delicious barbecued potato and kalette salad with salmon!

Recipe «Barbecued potato and kalette salad with salmon» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 12 baby potatoes, thinly sliced, 1 red onion, cut into wedges, 200g snow peas, ends trimmed, 160g punnet Australian kalettes, halved lengthways, 2 tbsp extra virgin olive oil , 4 x 100g skinless salmon fillets, 2 tbsp lemon juice, 2 tsp wholegrain mustard , 1 tbsp drained baby capers, coarsely chopped, 1 tbsp chives, finely chopped.

Ingredients:

• 12 baby potatoes, thinly sliced 
• 1 red onion, cut into wedges 
• 200g snow peas, ends trimmed 
• 160g punnet Australian kalettes, halved lengthways 
• 2 tbsp extra virgin olive oil 
• 4 x 100g skinless salmon fillets 
• 2 tbsp lemon juice 
• 2 tsp wholegrain mustard 
• 1 tbsp drained baby capers, coarsely chopped 
• 1 tbsp chives, finely chopped 

Instructions

1. Heat a barbecue or chargrill pan on high. Place the potato, onion, snow peas and kalettes in a large bowl and drizzle with 2 teaspoons of the oil. Toss to coat. Cook potato on grill for 2 mins each side or until tender. Transfer to a bowl. Cook onion and snow peas on grill for 1 min each side or until just tender. Transfer to a bowl. Cook kalettes, cut-side down, for 1 min or until lightly charred and just tender. Set aside to cool slightly.
2. Cook salmon on grill for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
3. Meanwhile, whisk the lemon juice, mustard, capers, chives and remaining oil in a small bowl.
4. Arrange salad on serving plates. Top with salmon and drizzle with dressing.