Grilled Salmon With Cucumber-yogurt Sauce And Warm Potato Salad

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.