Grilled Salmon With Cucumber-Yogurt Sauce and Warm Potato Salad
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Fingerling potato salad
- 1 lb fingerling potato (or other small boiling potatoes)
- 1⁄2 teaspoon salt
- 3⁄4 cup champagne vinegar
- 1 tablespoon sugar
- 1⁄2 medium red onion, diced
- 1 cup canned chicken broth
- 2 tablespoons unsalted butter
-
Cucumber-yogurt sauce
- 3 cucumbers, diced
- 1⁄2 cup plain yogurt
- 1⁄2 cup creme fraiche
- 1⁄2 cup chopped fresh dill
- 2 lemons, juice and zest of
- 1⁄2 medium onion, chopped
- 1⁄2 teaspoon salt
-
Grilled salmon
- 4 (6 ounce) fresh salmon fillets
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 4 dill sprigs
directions
- For the potato salad, cover the potatoes with cold water in a medium saucepan; add 1/2 teaspoon salt. Heat to a boil over high heat; cook until just tender, about 15 minutes. Drain well; transfer to a large bowl filled with ice and water. Set aside to cool, 30 minutes. Peel, if desired.
- Combine the vinegar, remaining 1/2 teaspoon of salt, sugar and black pepper to taste in a medium bowl. Cut each potato crosswise into discs about 1/4 inch thick. Add potatoes and red onion to the vinegar mixture; toss gently. Cover; refrigerate 3 hours.
- For the cucumber-yogurt sauce, combine the cucumbers, yogurt, creme fraiche, dill, lemon juice and zest and onion in a medium bowl. Stir gently to combine; season with the salt and black pepper to taste. Cover; refrigerate.
- For the salmon, prepare a grill for medium-high heat. Brush the salmon fillets on both sides with the oil; season with the salt and black pepper to taste. Grill, turning once, until cooked through but still moist, 8-10 minutes.
- Meanwhile, place the potato salad in a large skillet; add the chicken broth and butter. Cook over medium heat, stirring occasionally, until heated through, about 4 minutes. Taste; add more salt and pepper, if desired.
- Spoon the potato salad onto 4 plates; place a fillet over each bed of salad. Spoon some of the cucumber sauce over each fillet and around the plate. Garnish each serving with a dill sprig. Serve remaining sauce in a bowl at the table.
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RECIPE SUBMITTED BY
I'm a 24 year old who works in the Chicago theater community. I have a little bit of a food obsession and love to plan meals, cook for myself, cook for my girlfriend, and cook for large groups of people.
My friends and I have a weekly "Food Club" where I make them food and they bring me booze. It's pretty much awesome- I get to cook and eat AND get free beer. It changes weekly depending what's cooking, but we have Grill Club, Chili Club, Taco Club, Soup Club- you get the idea.
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