Can I air fry the salmon and potatoes?

Yes. Both the salmon and potatoes can be air fried if preferred, though pan frying gives the potatoes a slightly better golden crust.

Can I use frozen broccoli?

Yes. Just cook and drain it well before adding it to the salad so the dressing doesn’t get watery.

What can I use instead of Japanese mayonnaise?

You can use regular mayonnaise or even some greek yogurt, but Japanese mayonnaise gives the dressing a richer and tangier flavor.

Creamy Honey Mustard Salmon and Potato Salad

Description

This Creamy Honey Mustard Salmon and Potato Salad is made with crispy pan-fried salmon, golden skillet potatoes, and tender broccoli tossed in a creamy tangy honey mustard dressing. It’s hearty, packed with texture, and comes together easily for a weeknight dinner or meal prep!

Ingredients

Units

2 salmon fillets (~250 g total)
3 medium Yukon Gold potatoes, quartered or 1 lbs baby potatoes, halved (~450-500 g)
2 cups broccoli florets (~150-200 g)
potato starch, for coating
salt and black pepper, to taste
neutral oil, for frying

Dressing

5 tbsp Japanese mayonnaise
1 1/2 tbsp whole grain mustard
2-3 tsp lemon juice, to taste
2 tsp ketchup
1/2 tbsp honey
2 tsp sriracha (optional)
1/4 tsp freshly cracked black pepper

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Instructions

In a large bowl, whisk together the Japanese mayonnaise, whole grain mustard, lemon juice, ketchup, honey, sriracha (if using), and black pepper until smooth and creamy. Taste and adjust the lemon juice or seasoning to your liking. Set aside.
Cut the salmon into 1.5-inch chunks. Season lightly with salt and pepper, then dust all over with potato starch.
Quarter the potatoes and soak them in water for 5 minutes. Drain, then place into a microwave-safe bowl with 2-4 tbsp of water (enough to cover the base of the bowl). Cover and microwave for 4-5 minutes, tossing the potatoes every 2 minutes, or until fork tender. Drain excess water, then gently toss the potatoes with a fork to create rough, rigid edges for extra crispiness.
Place the broccoli into a microwave-safe bowl with 1 tbsp water. Cover and microwave for about 2 minutes, or until bright green and tender. Drain any excess water and set aside.
Heat a generous layer of oil in a large pan over medium-low heat. Add the salmon in a single layer and cook until golden brown and crispy on one side, about 2-3 minutes. Flip and cook the other side until the salmon is cooked through. Remove from the pan.
Add more oil to the pan if needed, then add the potatoes. Cook, turning occasionally, until deeply golden brown and crispy on the edges.
Add the crispy potatoes and broccoli to the bowl with the dressing and toss until evenly coated. Add the salmon and gently toss once more to combine. Serve warm and enjoy!!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer, Main course, Salad, Side Dish
Method: Microwave, Pan fry
Cuisine: American, Japanese-inspired

Nutrition

Serving Size: 1 recipe
Calories: 1760
Sugar: 13 g
Sodium: 1750 mg
Fat: 124 g
Saturated Fat: 19 g
Unsaturated Fat: 99 g
Trans Fat: 0.5 g
Carbohydrates: 92 g
Fiber: 11 g
Protein: 63 g
Cholesterol: 175 mg