Chilled Salmon and Dill Potato Salad

Flaked poached salmon tossed with tender baby red potatoes, crisp shaved radishes, and fresh dill in a tangy lemon-mustard vinaigrette.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Scandinavian
• Difficulty: Easy
• Cost: $5.12/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-FODMAP
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie
• Low-Carb

Tags

• quick
• fresh
• healthy
• tangy

Ingredients

• 1.25 pound salmon fillet (skinless)
• 1.25 pound baby red potatoes (quartered)
• 1 bunch radishes (trimmed and thinly sliced)
• 0.5 cup fresh dill (finely chopped)
• 2 tablespoon Dijon mustard
• 2 tablespoon avocado oil
• 2 tablespoon lemon juice (fresh)
• 1 tablespoon maple syrup (pure)
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Place the quartered baby red potatoes into a pot of salted water. Bring to a boil over high heat and cook for 12 minutes until tender, then drain and set aside to cool slightly.
2. In a wide skillet, bring 2 cups of water with 1/4 teaspoon salt to a bare simmer. Add the salmon fillets, cover, and gently poach over low heat for 8 minutes until opaque and easily flaked.
3. Transfer the poached salmon to a plate, let cool for 3 minutes, and gently flake into large bite-sized chunks.
4. In a large bowl, whisk together the Dijon mustard, avocado oil, fresh lemon juice, maple syrup, remaining 1/2 teaspoon salt, and black pepper.
5. Add the warm potatoes, sliced radishes, and chopped fresh dill to the dressing, tossing gently. Fold in the flaked salmon carefully to keep chunks intact, and serve chilled or at room temperature.

Notes

This salad keeps well in the refrigerator for up to 3 days, making leftovers easy and refreshing.

Nutrition (per serving)

• Calories: 360
• Protein: 29.4 g
• Carbohydrates: 5.7 g
• Fat: 25.8 g
• Fiber: 0.8 g
• Sodium: 525 mg
• Saturated Fat: 4.1 g
• Sugar: 4.2 g
• Cholesterol: 81 mg