Salmon-Potato Salad With Lemon-Dill Dressing

Oxmoor House
Salmon-Potato Salad With Lemon-Dill DressingRecipe
Oxmoor House
4 servings


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8 small red potatoes
4 (6-ounce) salmon fillets, skinned
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 cup reduced-fat sour cream
1/4 cup light mayonnaise
3 tablespoons chopped fresh dill
3 tablespoons finely minced red onion
3 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh or frozen green peas, cooked
4 lemon wedges (optional)
Dill sprigs (optional)


Boil potatoes in water just until tender. Drain and place in ice water; drain well. Quarter potatoes; chill.

Preheat broiler.

Sprinkle fish evenly with 1/4 teaspoon of salt and pepper; place on a broiler pan coated with cooking spray. Broil 5 minutes on each side or until fish flakes easily when tested with a fork. Let stand 10 minutes; chill.

Combine sour cream and next 7 ingredients in a small bowl. Cover and chill.

Place 1 fillet on each of 4 plates; add 8 potato quarters, and sprinkle with 1/4 cup green peas. Drizzle one-fourth of dressing over each; garnish with a lemon wedge and dill sprig, if desired.

Created date

March 2010

Nutritional Information

Calories 377
Fat 13.2 g
Satfat 3.6 g
Protein 38.2 g
Carbohydrate 23.4 g
Cholesterol 134 mg
Iron 2.2 mg
Sodium 652 mg
Caloriesfromfat 33 %
Fiber 4.1 g
Calcium 63 mg