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    You are in: Home / Recipes / Grilled Salmon With Cucumber-Yogurt Sauce and Warm Potato Salad Recipe
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    Grilled Salmon With Cucumber-Yogurt Sauce and Warm Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    1 hrs

    20 mins

    EmilyStrikesAgain's Note:

    Wolfgang Puck recipe I found in the Chicago Tribune that sounds delicious! The recipe calls for creme fraiche, but there is also a note that sour cream is a good substitution.

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    Ingredients:

    Servings:

    Units: US | Metric

    Fingerling potato salad

    Cucumber-yogurt sauce

    Grilled salmon

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

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    Nutritional Facts for Grilled Salmon With Cucumber-Yogurt Sauce and Warm Potato Salad

    Serving Size: 1 (699 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 560.1
     
    Calories from Fat 251
    44%
    Total Fat 27.9 g
    43%
    Saturated Fat 12.8 g
    64%
    Cholesterol 148.1 mg
    49%
    Sodium 1416.9 mg
    59%
    Total Carbohydrate 36.7 g
    12%
    Dietary Fiber 4.3 g
    17%
    Sugars 11.6 g
    46%
    Protein 41.8 g
    83%

    The following items or measurements are not included:

    champagne vinegar

    dill sprigs

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