GRILLED SALMON WITH TZATZIKI (CUCUMBER-YOGURT SAUCE) AND WARM FINGERLING POTATO SALAD

GRILLED SALMON WITH TZATZIKI (CUCUMBER-YOGURT SAUCE) AND WARM FINGERLING POTATO SALAD image

Categories Fish

Yield 4 servings

Number Of Ingredients 17

Ingredients

FINGERLING POTATO SALAD:
1 pound fingerling potatoes or other small boiling potatoes
Water
Salt
1 cup Champagne vinegar
1 tablespoon sugar
Freshly ground black pepper
1/2 medium red onion, cut into 1/4-inch dice
1 cup good-quality canned chicken broth
2 tablespoons unsalted butter
Tzatziki (Cucumber-Yogurt sauce): Use recipe from Barefoot Contessa
GRILLED SALMON:
4 fresh wild salmon fillets, each about 6 ounces
Extra-virgin olive oil, for brushing
Salt
Freshly ground black pepper
4 dill sprigs, for garnish

Steps:

Several hours before serving, make the potato salad: Rinse the potatoes, leaving their skins on. Put them in a saucepan with enough cold water to cover well and add a sprinkling of salt. Bring to a boil over high heat, and then adjust the heat to maintain a steady boil and cook until the potatoes are just tender enough to be pierced easily with a long metal skewer, about 15 minutes. Drain well, transfer to a large mixing bowl filled with ice and water, and leave until thoroughly cooled, about 30 minutes. Meanwhile, in another mixing bowl, stir together the vinegar, sugar, and salt and pepper to taste. Peel the potatoes, using your fingertips and, if necessary, a small, sharp knife to slip off their skins. Cut each potato crosswise into discs about 1/4 inch thick and add them to the vinegar mixture. Add the red onion, toss gently, cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours. Make tzatziki For the salmon: Preheat an outdoor or indoor charcoal or gas grill. Brush the salmon fillets on both sides with olive oil and season lightly with salt and pepper. Grill to the desired degree of doneness, about 4 minutes per side per 1 inch of thickness for medium, 5 minutes per side for cooked through but still moist. Meanwhile, put the potato salad in a sauté pan with the chicken broth and butter and cook over medium heat, stirring occasionally, until heated through. Taste and adjust the seasonings with more salt and pepper, if necessary. To serve, spoon the potato salad onto 4 serving plates to form even beds. Place a salmon fillet on top of each. Spoon some of the cool cucumber sauce over each fillet and around the plate, transferring the rest to a serving bowl to pass at table. Garnish each serving with a dill sprig. Serve immediately.