Creamy Honey Mustard Salmon and Potato Salad

• 2 salmon fillets (~250 g total)
• 3 medium Yukon Gold potatoes, quartered or 1 lbs baby potatoes, halved (~450–500 g)
• 2 cups broccoli florets (~150–200 g)
• potato starch, for coating
• salt and black pepper, to taste
• neutral oil, for frying

Dressing

• 5 tbsp Japanese mayonnaise
• 1 ½ tbsp whole grain mustard
• 2–3 tsp lemon juice, to taste
• 2 tsp ketchup
• ½ tbsp honey
• 2 tsp sriracha (optional)
• ¼ tsp freshly cracked black pepper

1. 1

   In a large bowl, whisk together the Japanese mayonnaise, whole grain mustard, lemon juice, ketchup, honey, sriracha (if using), and black pepper until smooth and creamy. Taste and adjust the lemon juice or seasoning to your liking. Set aside.

2. 2

   Cut the salmon into 1.5-inch chunks. Season lightly with salt and pepper, then dust all over with potato starch.

3. 3

   Quarter the potatoes and soak them in water for 5 minutes. Drain, then place into a microwave-safe bowl with 2-4 tbsp of water (enough to cover the base of the bowl). Cover and microwave for 4-5 minutes, tossing the potatoes every 2 minutes, or until fork tender. Drain excess water, then gently toss the potatoes with a fork to create rough, rigid edges for extra crispiness.

4. 4

   Place the broccoli into a microwave-safe bowl with 1 tbsp water. Cover and microwave for about 2 minutes, or until bright green and tender. Drain any excess water and set aside.

5. 5

   Heat a generous layer of oil in a large pan over medium-low heat. Add the salmon in a single layer and cook until golden brown and crispy on one side, about 2-3 minutes. Flip and cook the other side until the salmon is cooked through. Remove from the pan.

6. 6

   Add more oil to the pan if needed, then add the potatoes. Cook, turning occasionally, until deeply golden brown and crispy on the edges.

7. 7

   Add the crispy potatoes and broccoli to the bowl with the dressing and toss until evenly coated. Add the salmon and gently toss once more to combine. Serve warm and enjoy!!