Creamy Salmon, Egg and Sweet Potato Salad
A creamy salad with roasted sweet potatoes, salmon, eggs, and fresh vegetables. A yogurt sauce with herbs and oil ties everything together. It works well as a filling main dish or a light dinner.
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Ingredients
Cremiger Lachs-, Ei- und Süßkartoffelsalat
- 3 g Lachsfilet
- 4 g Süßkartoffel
- 3 Piece Egg
- 1 Piece Gurke
- 2 g Tomate
- 1 Piece Avocado
- 0.5 Piece rote Zwiebel
- 2 Sprig Koriander
- 15 g Joghurt
- 2 Tbsp Olivenöl
- 1 Pinch Salz
- 1 Pinch Pfeffer
Preparation
1. Roast the sweet potatoes
Preheat the oven to 200 °C top/bottom heat. Peel and dice the sweet potatoes, then toss them with a little olive oil, salt, and pepper on a baking tray lined with parchment paper. Roast for 20 to 25 minutes until tender and lightly browned.
2. Prepare the eggs and vegetables
Hard-boil the eggs, cool them under cold water, and peel them. Dice the cucumber, tomatoes, avocado, and red onion into bite-sized pieces. Roughly chop the cilantro.
3. Mix the yogurt sauce
Stir the yogurt together with a little olive oil, salt, and pepper until creamy. If you like, fold in some chopped cilantro for a fresher flavor.
4. Cook the salmon
Season the salmon fillet with salt and pepper and cook it in a pan or in the oven until just done. Let it rest briefly, then break it into pieces.
5. Arrange and garnish
Divide the salad among plates and add the remaining egg on top. Finish with spring onion and crispy chili oil, then serve immediately.