Best 3 Grilled Salmon With Tzatziki Cucumber Yogurt Sauce And Warm Fingerling Potato Salad Recipes

GRILLED SALMON WITH TZATZIKI

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!

TZATZIKI POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; cool completely., In a small bowl, mix tzatziki sauce, celery, yogurt, green onions, dill, parsley, salt, celery salt, pepper and, if desired, mint. Spoon over potatoes; toss to coat. Refrigerate, covered, until cold.

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

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.