You are here: Home » Recipes » Poached Salmon with Creamy Potato Salad Poached Salmon with Creamy Potato Salad Recipe by Relish ContributorKitchen Tested Yield 6 servings Salmon and the potato salad come together with tomatoes for a truly spectacular presentation. PrintEmail Ingredients 2 pounds salmon fillets1/2 cup balsamic vinegar1/2 teaspoon sugar1 1/2 teaspoons dried dillweed, divided1/8 teaspoon hot pepper sauce2 pounds red potatoes2/3 cup nonfat sour cream1 tablespoon lemon juice1 (2-ounce) jar diced pimientos, drained1 teaspoon dry mustard Salt and pepper to taste2 cups sliced Roma (plum) tomatoes Instructions Preheat oven to 350F. Arrange salmon fillets, skin side down, in a 2-quart oblong baking dish coated with nonstick cooking spray. 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. 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. 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. To serve, place salmon in center or a serving platter. Place sliced tomatoes and potato salad around salmon.