Ingredients:
Warm Potato-Vegetable Salad
- 1 pound fingerling potatoes or other small boiling potatoes
- Kosher salt
- 1 cup fresh green beans, cut into
- 1-inch pieces
- 1 cup Champagne vinegar
- 1 tablespoon sugar
- Freshly ground black pepper
- ½ medium red onion, cut into
- ¼-inch dice
- ¼ cup homemade Vegetable Stock or good-quality canned low-sodium broth
- 1 cup cherry tomatoes, halved
- 1 tablespoon chopped fresh flat-leaf parsley leaves
Cucumber-Yogurt Sauce
- 1 cup nonfat plain Greek yogurt
- Grated zest of 2 lemons
- Juice of 2 lemons
- ½ cup chopped fresh dill
- ½ medium red onion, cut into ¼-inch dice
- 2 English (hothouse) cucumbers, halved, seeded, and cut into ¼-inch dice
- Kosher salt
- Freshly ground black pepper
Grilled Salmon
- 4 (6-ounce) fresh wild salmon fillets
- Extra-virgin olive oil, for brushing
- Kosher salt
- Freshly ground black pepper
To Assemble
- 2 tablespoons balsamic vinegar
- Fresh baby basil sprigs
- Dill sprigs
Directions
- Several hours before serving, start the Warm Potato-Vegetable 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; 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.
- While the potatoes are cooking, bring a saucepan of water to a boil.
- Blanch the green beans in the boiling water until tender-crisp, 2 to 3 minutes, then transfer them to a large bowl filled with ice and water and shock them to stop the cooking process.
- Drain well and set aside.
- Refill the bowl with ice and water.
- When the potatoes are done, drain them well, transfer to the prepared ice bath, and leave until thoroughly cooled, about 30 minutes.
- Meanwhile, in a large bowl, stir together the vinegar, sugar, and salt and pepper to taste.
- Set aside.
- Drain and 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 ¼ 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.
- Set aside the blanched green beans along with the Vegetable Stock, halved tomatoes, and chopped parsley.
- About 1 hour before serving, prepare the Cucumber-Yogurt Sauce.
- In a bowl, stir together the yogurt, lemon zest, lemon juice, dill, and red onion.
- Fold in the cucumber and season to taste with salt and pepper.
- Cover with plastic wrap and refrigerate.
- Prepare the Grilled Salmon.
- Preheat an outdoor or indoor charcoal or gas grill, or a broiler.
- Lightly 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 medium-well.
- While the salmon is cooking, complete the Warm Potato-Vegetable Salad.
- In a sauté pan, stir together the Vegetable Stock and the potato mixture and warm over medium heat.
- Stir in the blanched green beans, tomatoes (reserving several pieces for garnish), and parsley.
- Taste and adjust the seasonings with salt and pepper.
- Assemble the dish.
- Spread some of the Cucumber-Yogurt Sauce on each of four serving plates.
- Spoon the Warm Potato-Vegetable Salad on top to form even beds.
- Place a salmon fillet on top of each bed of salad.
- Spoon more cucumber sauce around each fillet, transferring the rest to a serving bowl to pass at the table.
- Place the reserved cherry tomatoes on top of the salmon.
- Drizzle the salmon, tomatoes, and plates with the balsamic vinegar. Garnish with baby basil and dill sprigs.
- Serve immediately.