THE Recipe with Mala Kuhna: Crispy salmon with dandelion potato salad


Do I hear spring? Of course!  What could be better than going for a nice long walk among the warm sun rays and collecting some dandelion leaves along the way, so you can treat yourself to an amazing salad.

But early spring certainly isn’t the only time you can pick dandelion leaves, they’re edible for the majority of the warmer months. However, the bitterness will vary. Nonetheless, they are always full of vitamins and will provide positive health effects to our body.

In our household, we’ve always prepared dandelion as part of a salad, usually with pumpkin oil in combination with potatoes or boiled eggs. This time, however, Mala Kuhna has something a bit different for you. We are pairing it with salmon.

First off, make sure to wash the potatoes thoroughly and cut them into large pieces. Next, cook them in salted water. Be careful not to overcook the potatoes, if this happens,  they will fall apart later. To avoid this issue, keep the potatoes unpeeled. This way, the shell will keep the potato together, even if the middle is slightly overcooked. It will also save you some precious time.

Drain the potatoes and while it’s still warm, add chopped dandelion and toasted pine nuts. The heat coming from the potatoes and pine nuts will make the dandelion tender and tasty. Season the whole thing with chopped garlic, salt, olive oil and balsamic vinegar.

As for the salmon. Make a couple of incisions in the skin with a very sharp knife. This will ensure the skin gets even more crunchy and tasty when we fry it. Season the meat with salt and olive oil. And finally pan-fry it until it’s just barely pink.


Always pan-fry the salmon skin side for 70% of the time. This way the skin gets golden brown and crunchy, while the meat stays tender and juicy. We recommend you keep the meat still a bit pink – like a good steak. Because salmon fillets come in different sizes and thickness, you can help yourself by observing the edges. When the edge of the fillet turns white all the way to the top, it’s time to flip it over and fry the other side for couple of seconds.


  • Potatoes
  • Dandelion leaves
  • Balsamic vinegar
  • Salt
  • Garlic
  • Olive oil
  • Pine nuts
  • Salmon fillet