This potato salad is dressed with a creamy dill dressing and topped with a fillet of perfectly cooked salmon.
A quick cooking tip for salmon: if the skin is on the salmon, add it to the pan or BBQ skin side down.
Lower-carb option: Substitute the potatoes with additional cucumber.
Time: 20 minutes.
Servings: 2.
Ingredients
Dressing Ingredients
Stovetop Instructions
Bring a pot of salted water to a boil. Add the potatoes and cook until fork tender. Drain and set aside.
Pat the salmon dry and season with salt and pepper. Heat the oil in a frying pan over medium-high heat. When the oil is hot, add the salmon and sear on each side around 2 minutes until the salmon is cooked through.
Whisk together the dressing ingredients.
Toss the potatoes, cucumber, and red onion with the dressing. Divide potato salad amongst plates, topping with the salmon, and avocado. Garnish with dill if desired.
BBQ Instructions
Bring a pot of salted water to a boil. Add the potatoes and cook until fork tender. Drain and set aside.
Preheat the BBQ to medium-high heat. Brush the salmon with oil and season with salt and pepper. Add the salmon to the BBQ and cook for around 5 minutes. Flip the salmon and continue cooking 3-4 minutes until the salmon is cooked through.
Whisk together the dressing ingredients.
Toss the potatoes, cucumber, and red onion with the dressing. Divide potato salad amongst plates, topping with the salmon, and avocado. Garnish with dill if desired.
Recipe courtesy of Tori Wesszer @FraicheTable
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