Poached Salmon with Creamy Potato Salad

  • Yield: 6 servings


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


  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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