IvanEats recipe
Grilled Salmon & Creamy Potato Salad
Cooking for
4
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Ingredients
Grilled Salmon
Potato Salad
Method
Grilled Salmon
- Cut the salmon into pieces about 5 cm (2 inches) wide.
- Rub the salmon pieces with olive oil, salt, and black pepper. Let them marinate for 30 minutes.
- Meanwhile, melt the butter in a small pot. Add the chopped dill, garlic, and lemon juice. Season lightly with salt. Keep warm.
- Grill the salmon over medium-high heat for about 3 minutes per side, basting both sides with the dill and garlic butter as it cooks. The fish should be just cooked through and slightly charred at the edges.
Potato Salad
- Boil the potatoes in salted water until tender, then drain and let cool slightly.
- Place the cooked potatoes in a large bowl along with the chopped hard-boiled eggs and sliced radishes.
- In a separate bowl, mix the yoghurt, chopped dill, olive oil, black pepper, and salt until smooth.
- Pour the yoghurt dressing over the potato mixture and toss gently to combine.
- Sprinkle the chopped spring onion on top just before serving.
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