Best Grilled Salmon With Tzatziki Cucumber Yogurt Sauce And Warm Fingerling Potato Salad Recipes
GRILLED SALMON WITH TZATZIKI
Grilled Salmon served over optional quinoa (or rice) with greens, grilled vegetables, fresh veggies and Tzatziki Sauce. Feel free to substitute chicken or tofu for the salmon ( see notes). If going grain-free, leave out the quinoa and add more grilled veggies.
Provided by Sylvia Fountaine
Categories fish
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat heat grill to medium-high.
- Set the quinoa or rice to cook on the stove, according to directions. (Quinoa only takes roughly 20-30 minutes)
- Brush salmon with olive oil and season with salt and pepper. Set aside. Brush the eggplant or zucchini with olive oil and season with salt and pepper.
- Make the optional Tzatziki Sauce, or use store-bought.
- Place salmon on a well-greased grill, along with the lemon (open side down), the tomato (open side down) and the sliced eggplant. Grill salmon on both sides for 3-4 minutes, shorter or longer depending on the thickness of the cut. Grill the lemon and tomato until deep grill marks appear, and flip the eggplant, grilling till tender and translucent. (You will use the grilled lemon to squeeze over the salmon before serving.)
- When veggies and salmon are done, assemble the 2 bowls.
- Divide quinoa among two bowls. Top with a handful of greens. Add any fresh veggies you like and drizzle with a little olive oil, sprinkle with salt and pepper and a squeeze of the grilled lemon. Arrange the grilled vegetables and salmon over top. Squeeze more of the grilled lemon over the whole bowl. Spoon a few generous spoonfuls of tzatziki sauce over top of the salmon. Scatter with fresh dill or other herbs.
- Pour yourself a glass of white wine. Enjoy!
Nutrition Facts : Calories 451 calories, Sugar 5.8 g, Sodium 90 mg, Fat 24.6 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 4.3 g, Protein 29.6 g, Cholesterol 64.3 mg
TZATZIKI POTATO SALAD
Tzatziki, the classic Greek combination of garlic, yogurt and cucumber, is incredibly versatile and often served with grilled meat, gyros, roasted vegetables or simply flatbread. Here, it is the sauce for a fresh potato salad. Opt for a waxy potato, such as red, new or fingerlings, as these varieties contain the least starch and will retain their shape when boiled. (All-purpose Yukon Golds work, too.) The potatoes are left unpeeled for texture, but peel them if you prefer, and make sure they are roughly the same size to ensure even cooking. The tzatziki benefits from resting for at least 10 to 15 minutes before being added to the potatoes, so prepare it before you start the potatoes, or better yet, make it the night before and let it hang out in the fridge so the flavors can get to know one another. A little honey lends a floral, subtle sweetness, but omit it if you want this dish to be purely savory.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.
- Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.
- Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.
GRILLED SALMON WITH CUCUMBER-YOGURT SALAD
Make this recipe year-round by broiling the salmon instead of grilling it. Preheat the broiler and place a rack about 6 inched from the heat source. Broil the fish fro about 15 minutes, flipping over once. It should be lightly browned on both sides and should flake with a fork.
Provided by ElizabethKnicely
Categories Very Low Carbs
Time 33m
Yield 4 salmon fillets, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine cucumbers, yogurt, garlic and dill and mix well. Cover and refrigerate at least 15 minutes or up to 6 hours.
- Preheat gas grill to medium-high. Rub salmon with olive oil and sprinkle with salt and pepper. Oil grill and cook salmon, skin side down, 4 to 5 minutes. Use a wide spatula to flip salmon; grill until just opaque, another 4 to 5 minutes.
- Season cucumber salad with salt and pepper and serve alongside salmon.
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