Grilled Salmon With Cucumber-Yogurt Sauce and Warm Potato Salad |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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. Ingredients:
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 |
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 |
4 (6 ounce) fresh salmon fillets |
1 tablespoon olive oil |
1/2 teaspoon salt |
4 dill sprigs |
Directions:
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. 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. 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. 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. 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. 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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