Baked Potatoes with Salmon and Vegetables
Baked potatoes with salmon and vegetables is a recipe featuring fresh ingredients from the Dips category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large mostly waxy potatoes
- 150 g Sour cream
- Lemon juice
- 1 tsp chives rings
- Salt
- Pepper (freshly ground)
- 400 g Salmon fillet
- 200 g cocktail tomatoes
- 3 spring onions
- 4 tbsp olive oil
- 2 tbsp vegetable broth
- 4 tbsp whipping cream
- soy sauce
- 1 tsp curry powder
Instructions
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1.
Preheat the oven to 200°C fan. Wash and brush the potatoes thoroughly. Wrap each individually in foil, place on a sheet pan, and bake for 50-60 minutes.
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2.
For the dip, whisk the sour cream with lemon juice until smooth and season with salt and pepper.
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3.
Wash the salmon, pat dry, and cut into cubes. Wash the tomatoes and halve them as desired. Clean the spring onions and slice into rings. Heat 2 tbsp oil in a pan and quickly sauté the spring onions and tomatoes. Remove and set aside. Add another 2 tbsp oil to the pan and brown the salmon cubes all over. Return the onions and tomatoes, pour in broth and cream, and season with salt, pepper, soy sauce, and curry.
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4.
Remove the potatoes from the oven, unwrap, and cut lengthwise. Place on a plate and spoon the salmon-vegetable filling onto them. Serve with dip bowls on the side.
