Smoked Chilli Salmon with Potato Salad
I’m putting my Delia hat on now to say that my favourite, pre-prepared product is without doubt Belazu smoked chilli jelly. It’s like sweet chilli sauce but much, much better. It’s smoky and sweet and delicious. One of my favourite ways to eat it is with cubes of fried or grilled halloumi, as a dipping sauce. This time though, I tried using it as a glaze. It was delicious, giving the salmon a beautiful, sticky-smoky-sweetness. The only drawback was allowing my thumb to come into contact with said glaze right after I removed it from the grill. Ouch, there’s sugar in there.
I’ve called this a potato salad but it’s got a whole lot more that just tatties. There’s hard boiled eggs, herbs, olives, some sun-dried tomatoes, soy beans and to finish everything, a gorgeous honey-lemon-caper dressing that I really should patent. By the way, this dressing is amazing over barbecued chicken, veggies and mozzarella.
I’ll definitely be going down this road again with the jelly, glazation all round. Not too often though, at three quid (ish) for a small pot, it ain’t cheap. This recipe only uses half though so at least you get two meals out of it, halloumi here I come!
Smoked Chilli Glazed Salmon with Potato Salad
2 salmon fillets
Belazu smoked chilli jelly (or an alternative)
For the potato salad
6 smallish potatoes
2 hard boiled eggs, peeled and cut into quarters
6 sun-dried tomatoes, sliced
A large handful of soy beans
A small bunch of flat leaf parsley, chopped
A larger bunch of chives, chopped
For the dressing
1 fat clove of garlic
1 teaspoon mustard powder (or mustard)
Black pepper
Juice of 1 large lemon
Handful of capers
5-6 tablespoons extra virgin olive oil
Sea salt
Honey, about a tablespoon
- Brush the jelly on to the salmon fillets and set aside, preheat a hot grill (or barbecue).
- Cook the potatoes, drain and add to a large bowl. Lightly crush the potatoes leaving nice chunks intact. Cook the soy beans and add them along with the other ingredients.
- Grill the salmon fillets until caramelised on top and cooked through.
- To make the dressing, crush the garlic in a pestle and mortar with a pinch of sea salt. Add the mustard and black pepper and mix well. Add the lemon juice and honey and mix.
- Add the olive oil and adjust quantities as necessary before adding the capers.
- Serve the salmon on top of a pile of potato salad with some of the dressing drizzled on top.
Category: Barbecue, Eggs, Fish, Lunchbox, Main Dishes, Salads, Side Dishes, Vegetables 16 comments »
April 5th, 2008 at 7:01 pm
Nice picture! That combination looks fantastic!
April 5th, 2008 at 7:07 pm
Helen, it’s gorgeous and I like some heat in my meal. The colours play off on each other very well.
April 5th, 2008 at 7:13 pm
This looks totally out of control! Wow, I am so going to try this recipe. I love halloumi cheese as well, grilled or fried. Nice addition of the egg! Thanks for stopping by my blog
April 5th, 2008 at 9:23 pm
This looks just fabulous! You’re right..you should patent that dressing.
April 5th, 2008 at 9:58 pm
Ooh, never spotted the Belazu jelly before but will keep an eye out. Great combination of flavors and dishes – this is very, very bookmarked.
April 6th, 2008 at 7:21 am
Looks good – like a kind of chilli-d, uber deluxe nicoise…
April 6th, 2008 at 8:19 am
I love belazu products when I have my delia hat on too but I haven’t tried the jelly – the marinade idea looked like it turned out really well.
I always have their garlic olive oil in the cupboard as well as the rose petal harissa which is really versatile (and hot!)
April 6th, 2008 at 8:56 am
Jessica – thanks!
Peter – Those colours are gorgeous aren’t they?
Che Eric – Halloumi cheese is one of those things I just can’t resist.
Mary Coleman – I’m looking into it!
AnneMarie – look out for that jelly, it’s great. lots of their other products are great too.
aforkfulofspaghetti – It is the uber-nicoise!
Sophie – I love their rose harissa too. Here is a recipe I used it in http://helengraves.co.uk/?p=127
April 6th, 2008 at 2:51 pm
Oh YUM! That looks heavenly – I always grill my salmon with a touch of sweet chili sauce so this is right up my alley. Belazu products are the best
April 6th, 2008 at 2:57 pm
Jeanne – Belazu products are definitely the best, although a little pricey!
April 6th, 2008 at 3:44 pm
Very yummy! The dressing is very original, great!
April 7th, 2008 at 6:09 am
The chilli jelly link didn’t work (boo hoo) this looks wonderful Helen- but i keep telling you that! (it’s true)
April 9th, 2008 at 1:19 pm
Cool! I discovered Belazu smoked chilli jelly a couple of months ago – and now I have two new things to try it with – halloumi (one of the best cheeses in the world. Ever!); and as a marinade – thanks for the tip!!
April 15th, 2008 at 1:49 am
I’m drooling over this one! The salmon looks delicious, but the salad is calling to me. Just wonderful!
November 6th, 2008 at 12:00 pm
Well, you know why I am looking at this. I am going to try it for sure
Niamhs last blog post..Butternut Squash, Chickpea and Spinach Curry
November 6th, 2008 at 12:21 pm
LOL! Niamh – I would bake the salmon next time – learnt that from ‘The Kitchen’! Also, that smoked chilli jelly is amazing, they sell it in Sainsburys