Rick Stein’s summer salmon dish is a culinary delight that combines the succulent flavor of salmon with the freshness of new potatoes, crunchy cucumber, and a flavorful seasoned mayonnaise. This dish, featured in Stein’s classic 1997 cookbook, ‘Fruits of the Sea,’ is not only delicious but also quick and easy to prepare, taking less than 30 minutes to create.
The key to achieving the perfect texture is to cook the salmon gently by poaching it, ensuring it remains moist and tender. Stein recommends cooking the salmon for five to six minutes, depending on the thickness, or until it is completely opaque.
To complement the salmon, Stein pairs it with new potatoes, which are boiled until fork tender and seasoned with mint. The cucumber salad, made with thinly sliced cucumber, white wine vinegar, and mint, adds a refreshing crunch to the dish.
The seasoned mayonnaise, a staple in many classic seafood dishes, adds a rich and creamy element to the salmon. To make the mayonnaise, simply combine mayonnaise with your preferred seasonings, such as lemon juice, herbs, or spices.
Whether you’re a seasoned chef or a home cook, this recipe is a must-try for a delightful summer meal. Its combination of flavors and textures, along with its ease of preparation, makes it a perfect choice for any occasion.
