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Grilled Salmon With Cucumber-Yogurt Sauce and Warm Potato Salad Recipe

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

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Ingredients:

Serving

1 lb fingerling potato (or other small boiling potatoes)
1/2 tsp salt
3/4 cup champagne vinegar
1 tbsp sugar
1/2 medium red onion, diced
1 cup canned chicken broth
2 tbsp unsalted butter
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 tsp salt
4 (6 oz) fresh salmon fillets
1 tbsp olive oil
1/2 tsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	467.43 Kcal (1957 kJ)
Calories from fat	210.61 Kcal
		% Daily Value*
Total Fat	23.4g	36%
Cholesterol	66.78mg	22%
Sodium	1179.79mg	49%
Potassium	526.38mg	11%
Total Carbs	36g	12%
Sugars	7.56g	30%
Dietary Fiber	3.98g	16%
Protein	26.14g	52%
Vitamin C	48mg	80%
Vitamin A	0.1mg	2%
Iron	1.9mg	11%
Calcium	107.2mg	11%

Amount Per 100 g
Calories	89.73 Kcal (376 kJ)
Calories from fat	40.43 Kcal
		% Daily Value*
Total Fat	4.49g	36%
Cholesterol	12.82mg	22%
Sodium	226.48mg	49%
Potassium	101.05mg	11%
Total Carbs	6.91g	12%
Sugars	1.45g	30%
Dietary Fiber	0.76g	16%
Protein	5.02g	52%
Vitamin C	9.2mg	80%
Iron	0.4mg	11%
Calcium	20.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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