Nordic Salmon Bowl with Dill and Mustard Yoghurt Dressing
Why this recipe works
- Clean, tangy balance: Lemon, mustard and pickled beetroot cut through the richness of the salmon and yoghurt dressing.
- Warm and cool contrast: Tender potatoes and flaky salmon sit alongside crisp cucumber and sharp beetroot for a bowl that feels varied but cohesive.
- Efficient cooking: The salmon roasts while the potatoes boil, keeping the workflow simple and the total time manageable.
Get the most out of this recipe
Ingredient notes
- Choose firm new potatoes: Small, waxy potatoes hold their shape well after boiling and suit the bowl format better than floury varieties.
- Use fresh dill where possible: Fresh dill gives the yoghurt dressing its clean, grassy flavour; dried dill will taste softer and less vivid.
- Mustard changes the dressing: Whole-grain mustard adds texture and a rounded tang, while Dijon makes the dressing smoother and sharper.
Common mistakes
- Do not over-roast the salmon: Take the salmon out as soon as the thickest part is opaque and flakes easily, then let it rest briefly before serving.
- Let the potatoes steam-dry: Draining and resting the potatoes in the colander helps stop excess water from thinning the dressing in the bowl.
- Keep the dressing separate: Store the salmon, potatoes, vegetables and dressing separately so the cucumber stays crisp and the yoghurt dressing remains fresh.
Make-ahead tips
- Prepare the vegetables ahead: The cucumber and pickled beetroot can be sliced in advance and kept chilled until assembling.
- Store as separate components: For the best texture, refrigerate the fish, potatoes, vegetables and dressing in separate airtight containers.
- Reheat before dressing: Warm the salmon and potatoes in a 180°C (355°F) oven until piping hot, then add the chilled dressing and vegetables.
Serving ideas
- Finish with lemon and pepper: A final squeeze of lemon and a little black pepper sharpen the bowl just before serving.
- Serve with rye bread: Dense rye bread works well alongside the dill, mustard and beetroot flavours.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Put a large pot of well-salted water on to boil for the potatoes.
- Scrub the new potatoes and cut any larger ones in half so they cook evenly. Boil for 12–15 minutes until tender, then drain and let them steam-dry in the colander for 2 minutes.
- Meanwhile, place the salmon on a baking tray and rub with the olive oil. Season with a pinch of the fine sea salt and a little of the black pepper, then roast for 10–12 minutes until just opaque and flaking.
- Make the dressing: in a mixing bowl, whisk together the greek yogurt and whole-grain mustard. Finely chop the fresh dill and stir it in, then squeeze in juice from half the lemon and season with a little more black pepper and a pinch of fine sea salt.
- Slice the cucumber and cut the pickled beets into bite-sized pieces if needed. Cut the remaining lemon half into wedges.
- Divide the warm potatoes between two bowls and top with the cucumber and pickled beets. Flake the salmon into large pieces and add to each bowl, then spoon over the dill and mustard yoghurt dressing and serve with lemon wedges and extra black pepper if you like.
Recipe notes
Tips
- For the juiciest salmon, pull it from the oven as soon as the thickest part turns opaque and flakes easily, then rest it for 2 minutes before serving.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the salmon is cooked until piping hot throughout.
Substitutions
- Replace Greek yogurt with whole-milk yogurt for a looser, slightly lighter dressing.
- Replace whole-grain mustard with Dijon mustard for a smoother, sharper dressing.
Storage
- Refrigerate up to 2 days
- Store the salmon, potatoes, vegetables, and dressing in separate airtight containers for the best texture. Reheat the potatoes and salmon in a 180°C (355°F) oven until piping hot, and add the dressing after reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (25min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Fish Milk Mustard
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