Smoked Salmon Potato Salad With Dill Recipes

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WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING



Warm Salmon and Potato Salad with Creamy Dill Dressing image

Provided by Sara Lynn Cauchon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

One 12-ounce salmon fillet
Salt and pepper, to taste
4 cups baby potatoes, quartered
1/2 pound green beans, trimmed and halved
1/3 cup plain Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
1 small lemon, zested and juiced
1 garlic clove, grated
4 cups arugula
2 tablespoons capers

Steps:

  • Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
  • At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
  • In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
  • In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
  • Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)

Nutrition Facts : Calories 306, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 43 milligrams, Sodium 436 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 24 grams, Sugar 5 grams

SMOKED SALMON POTATO SALAD



Smoked Salmon Potato Salad image

Flavored with dill,dijon and capers. A very easy and impressive salad and a super way to use up leftover salmon. From my Phoenix Junior Women's League Cookbook, by chef Scott Tompkins at the Marco Polo Cafe.

Provided by BakinBaby

Categories     Potato

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon Dijon mustard
1 tablespoon dill weed (fresh)
3 tablespoons olive oil
1/3 cup orange juice
2 tablespoons orange zest
8 red potatoes (small-cooked-sliced)
4 ounces smoked salmon (chopped)
1/2 red onion (julienned)
1 tablespoon capers (rinsed)

Steps:

  • Combine dijon mustard,dill,olive oil, orange juice,orange zest, salt and pepper in a small bowl, mix well.
  • Cover and chill throughly.
  • Combine cooled potatoes,salmon,onion and capers in a large bowl, toss to mix well.
  • Pour dressing over potato mixture and toss to mix well.
  • Serve and enjoy.

HOT-SMOKED SALMON & POTATO SALAD



Hot-smoked salmon & potato salad image

Make a sophisticated and quick low fat salad, perfect for two

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable

Time 25m

Yield Easily doubled

Number Of Ingredients 6

500g baby new potato , larger ones halved
2 handfuls watercress
pack flaked hot- smoked salmon
3 spring onions , sliced
3 tbsp chopped fresh dill
4 rounded tbsp Greek yogurt

Steps:

  • Steam or boil the potatoes, drain and cool for a few minutes. Put a handful of watercress onto each plate. Scatter over the potatoes, salmon flakes, spring onions and half of the dill.
  • Spoon the yogurt on top, scatter with the remaining dill, and season with black pepper. Mix at the table to serve. The warm potatoes will soften the yogurt into the dill to make a fantastic dressing.

Nutrition Facts : Calories 354 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.93 milligram of sodium

SMOKED SALMON POTATO SALAD WITH DILL



Smoked Salmon Potato Salad With Dill image

Make and share this Smoked Salmon Potato Salad With Dill recipe from Food.com.

Provided by kjdick

Categories     Lunch/Snacks

Time 45m

Yield 1 Salad, 6 serving(s)

Number Of Ingredients 8

3 lbs baby potatoes
1 2/3 cups Greek yogurt (or sour cream)
2 garlic cloves, crushed
1 tablespoon lemon juice
salt & freshly ground black pepper
1/2 cup fresh dill, chopped
3 green onions, chopped
1 1/4-1 1/2 lbs smoked salmon, torn into small pieces

Steps:

  • Wash the potatoes, put them in a small pot and cover with water. Bring to the boil, reduce the heat, and simmer until the potatoes are soft, about 15 minutes or so. Meanwhile, prepare the yogurt dressing. In a small bowl, combine the yogurt, garlic, lemon juice and season with salt a pepper. Stir in about half of the dill.
  • Strain the potatoes and let them sit for a while to cool down. Arrange potatoes and salmon on plates, sprinkle with the remaining dill and spring onion. Finally, spoon over the yogurt dressing and serve.

Nutrition Facts : Calories 272.2, Fat 4.3, SaturatedFat 0.9, Cholesterol 21.8, Sodium 780.4, Carbohydrate 36.8, Fiber 5.7, Sugar 2.9, Protein 21.4

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