Description
Flaky grilled salmon tossed with tender potatoes and a tangy yogurt dressing. A light yet satisfying summer meal.
Ingredients
Units
Scale
- 2 lb (907 g) baby potatoes
- 1 lb (454 g) fresh salmon fillet, skin on
- 1 medium red onion, thinly sliced
- 1/2 cup (125 ml) plain yogurt
- 2 tbsp (30 ml) olive oil, plus extra for grilling
- 2 tbsp (30 ml) maple syrup
- 1 tbsp (15 ml) white wine vinegar
- 2 cloves garlic, finely chopped
- 1/4 cup (35 g) crumbled feta cheese
- 2 tbsp (6 g) chopped fresh dill
- Sea salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the baby potatoes and cook until tender, about 8–10 minutes depending on their size. Drain and let cool slightly.
- Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Brush the salmon lightly with olive oil and season with salt and black pepper.
- Grill the salmon skin-side down first for 5–6 minutes, then flip and cook for another 3–4 minutes, brushing with maple syrup as it cooks, until just opaque in the center. Remove from the grill and let rest for a few minutes.
- While the salmon rests, brush the sliced red onion lightly with olive oil and grill for about 5–6 minutes, turning occasionally, until slightly softened and charred at the edges.
- In a large mixing bowl, whisk together the yogurt, olive oil, white wine vinegar, garlic, and a pinch of salt and pepper to form the dressing.
- Add the warm potatoes to the dressing and toss gently to coat. Stir in the grilled red onion, crumbled feta, and chopped dill.
- Place the whole grilled salmon fillet on top of the dressed salad or serve it alongside, spooning extra dressing over the fish.
- Finish with a sprinkle of dill and a touch more black pepper before serving.
Notes
- Let the potatoes cool slightly before mixing so they absorb the dressing without falling apart.
- Use skin-on salmon for easier grilling and extra flavor.
- Grilling the red onions adds sweetness and depth.
- Fresh dill and feta balance the richness of the salmon beautifully.
- Serve the salad warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 10
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100