Salmon & Potato Salad with Dill Yogurt Dressing
Speed - 94%
Simplicity - 97%
Tastiness - 98%
96%
Great!
This Salmon & Potato Salad with Dill Yogurt Dressing was awesome for dinner and lunch the next day! It's a perfect light lunch or dinner for the summer time, and pairs well with chilled, dry white wines.
Ingredients
Broiled Salmon
- 4 4-6 ounce Salmon Filets, skin removed
- 2 tablespoons Dijon Mustard
- 1 teaspoon lemon juice
Potato Salad
- 1 1/2 pounds New Potatoes
- 1 small Fennel Bulb, thinly sliced
- 1/2 cup Greek Yogurt, plain
- 1 teaspoon Dijon Mustard
- 2 teaspoons lemon juice
- Salt and Pepper to taste
- 1 tablespoon Fresh Dill, finely chopped
- 1 Fennel Fronds, chopped (optional)
Instructions
Broiled Salmon
- Heat oven on broiler setting. Blend dijon mustard and lemon juice, and brush onto salmon filets.
- Broil salmon 5-8 minutes until cooked through. Set aside to cool.
Potato Salad
- Place potatoes in pot of salted cold water. Bring to the boil, then reduce to a simmer.
- Cook about 10 minutes until they are easily pierced with a fork.
- Drain, and rinse under cold water to cool them. Cut into halves or quarters.
- Blend Greek yogurt, dijon mustard, lemon juice, dill, and salt and pepper. Toss with cooled cut potatoes and shaved fennel.
- Add cooled salmon and serve.
Notes
This dish is a quick and hearty meal that travels well and keeps great, refrigerated for several days. I prefer to use new potatoes, as their small size makes them easy and quick to cook and their flavor is filled with buttery goodness which compliments the salmon quite well. However, you could feasibly use any you have on hand if you're in a pinch. The dressing calls for Greek yogurt as a lighter alternative to the classic mayonnaise or oil-based dressings. For those conscious of fat intake, 0% Greek yogurt works just as well!
The fennel in the recipe adds a deliciously light licorice crunch; if it is possible to find a whole fennel plant with the feathery tops (called fronds) still on, purchase it! The fronds can be reserved, then finely chopped and folded in for more of that lovely anise/licorice flavor, and the slender necks of the fennel can be saved to shave into a quick lunchtime salad later. The fronds also make a beautiful garnish if left whole and plucked to top the salad.
Depending on how you want to serve it, this can be a composed salad with the salmon and potatoes blended together, or function as a separately-plated dish with the filet of salmon beside the potatoes and other items of your choosing.
Heat your oven to the broiler setting. Place the oven rack about 6 inches from the top of the oven. Whisk together the dijon mustard and lemon juice, and brush the mixture generously onto the salmon filets. In an oven-safe baking pan, broil the salmon about 5-8 minutes, or until just cooked through. Set aside to cool.
Meanwhile rinse the new potatoes well to clean them, and place them in pot of well-salted, cold water. If you have picky eaters around or just prefer to take the skins off, you can peel them now, but I prefer to leave them on because they are so thin with new potatoes anyway, and much of the potato's nutrients are actually found in the skin!
Bring them to the boil over high heat, then reduce the heat to low and let the water drop to a simmer. This will allow the potatoes to cook gently without taking them too far, leading them to collapse or develop a gummy texture.
Cook the potatoes about 10 minutes or until they are easily pierced with a fork. Drain them into a colander, and rinse under cold water to cool them quickly. Once cooled, cut into halves or quarters, depending on how big they are.
To make the dressing, whisk together Greek yogurt, dijon mustard, lemon juice, dill, and salt and pepper. Toss with the cooled cut potatoes and shaved fennel, folding in the reserved fronds if you have them.
Serve as a plated dish with the salmon separate from the potatoes, or gently fold the salmon into the potato mixture so the filets break up just a bit, and portion onto plates.
Ingredients
Broiled Salmon
- 4 4-6 ounce Salmon Filets, skin removed
- 2 tablespoons Dijon Mustard
- 1 teaspoon lemon juice
Potato Salad
- 1 1/2 pounds New Potatoes
- 1 small Fennel Bulb, thinly sliced
- 1/2 cup Greek Yogurt, plain
- 1 teaspoon Dijon Mustard
- 2 teaspoons lemon juice
- Salt and Pepper to taste
- 1 tablespoon Fresh Dill, finely chopped
- 1 Fennel Fronds, chopped (optional)
Instructions
Broiled Salmon
- Heat oven on broiler setting. Blend dijon mustard and lemon juice, and brush onto salmon filets.
- Broil salmon 5-8 minutes until cooked through. Set aside to cool.
Potato Salad
- Place potatoes in pot of salted cold water. Bring to the boil, then reduce to a simmer.
- Cook about 10 minutes until they are easily pierced with a fork.
- Drain, and rinse under cold water to cool them. Cut into halves or quarters.
- Blend Greek yogurt, dijon mustard, lemon juice, dill, and salt and pepper. Toss with cooled cut potatoes and shaved fennel.
- Add cooled salmon and serve.
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