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Poached Salmon with Creamy Potato Salad

  • Yield: 6 servings

Ingredients

2pounds salmon fillets
1/2cup balsamic vinegar
1/2teaspoon sugar
1 1/2teaspoons dried dillweed, divided
1/8teaspoon hot pepper sauce
2pounds red potatoes
2/3cup nonfat sour cream
1tablespoon lemon juice
1 (2-ounce) jar diced pimientos, drained
1teaspoon dry mustard
Salt and pepper to taste
2cups sliced Roma (plum) tomatoes

Instructions

  1. Preheat oven to 350F.
  2. Arrange salmon fillets, skin side down, in a 2-quart oblong baking dish coated with nonstick cooking spray.
  3. In a small bowl, combine vinegar, sugar, 1/2 teaspoon dillweed, and hot sauce. Pour over salmon and bake about 20 minutes, or until salmon is done and flakes with a fork.  Remove the skin and any bones. Chill until ready to serve.
  4. Place potatoes in a medium-size pot, cover with water, and bring to a boil. Reduce heat to simmer 20 to 25 minutes, until potatoes are tender. Drain, let cool, and slice into quarters.
  5. In a small bowl, mix together sour cream, lemon juice, pimientos, remaining dillweed, mustard, and salt and pepper. Combine dressing with the potatoes in a large bowl, tossing to coat. Cover and refrigerate at least 2 hours.
  6. To serve, place salmon in center or a serving platter. Place sliced tomatoes and potato salad around salmon.

Nutritional Info *per serving

  • Calories 369
  • Fat 6.1g
  • Saturated Fat 1g
  • Cholesterol 90mg
  • Sodium 170mg
  • Carbohydrate 39.6g
  • Protein 37.3g
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