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Tabasco salmon and warm new potato saute

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Tabasco salmon and warm new potato saute

Just wonderful on a hot summer’s day. The salmon can be cooked on the bbq in kebabs as shown here, or left in one piece. Either way, this is a lovely combination.


  • 600 gram piece fillet of salmon, (no bones)
  • 2-3 tsp Tabasco sauce
  • 1 tsp minced fresh garlic
  • 4 tbsp olive oil
  • 2 tbsp chopped parsley
  • 1 tsp ground black pepper
  • 2 tbsp water
  • 6 medium-size juicy tomatoes
  • few handfuls rocket or other salad leaves
  • extra virgin olive oil

New potato saute

  • 500 grams new potatoes, peeled
  • about 6 tbsp virgin olive oil
  • ½ cup finely chopped shallots, onions or spring onion


  1. Remove any bones from the salmon with tweezers. Cut the salmon to 2cm size pieces and place in a deep dish.
  2. Mix together the Tabasco sauce, garlic, oil, parsley, pepper and water and pour over the salmon. Turn to coat. Cover and refrigerate for up to 4 hours.
  3. Pierce the salmon onto skewers about 4-5 pieces on each.
  4. Panfry the salmon in a non-stick for 3 minutes turning until golden and just cooked.
  5. Slice the tomatoes thinly and arrange on a plate. Spoon a couple of spoonfuls of the warm new potato salad on top and scatter a few rocket leaves on top. Arrange the salmon on top. Drizzle a little extra oil on top. Serve with crusty bread.

New Potato Salad

  1. Cook the potatoes in boiling salted water until almost tender. Drain and coarsely mash.
  2. Heat the oil in a frying pan and cook the shallots or onions until tender.
  3. Add the potato and cook until it is lightly golden and then season with salt and pepper.

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