Place potatoes and water in a medium microwave-safe bowl; cover with plastic wrap. Microwave on HIGH for 5 to 6 minutes or just until fork-tender. Drain; let cool.
When you need a lighter fare for a summer meal, try this Grilled Salmon with Greek Potato Salad. We swapped out mayo for Greek yogurt in the potato salad to keep the salad on the lighter side and to also add more protein.
Servings and Ingredients
|1 lbs. Basket & Bushel petite medley potatoes, cut into 1/2- to 3/4-in. pieces|
|2 tbsp. water|
|⅓ c. Hy-Vee plain whole milk Greek yogurt|
|2 tbsp. Gustare Vita olive oil, divided|
|2 tsp. That’s Smart! white distilled vinegar|
|1 tsp. all-purpose Greek seasoning|
|½ tsp. dried dill weed|
|½ medium cucumber, cut into 1/2-in. cubes|
|1 (1-lb.) Fish Market fresh, center-cut, skin-on farm raised Atlantic salmon fillet, about 1 in. thick|
|2 tsp. coarsely ground Hy-Vee fish & seafood seasoning|
|Coarsely ground Hy-Vee black pepper, to taste|
Things To Grab
- Medium microwave-safe bowl
- Plastic wrap
- Medium bowl
- Charcoal or gas grill
- Paper towels
- Silicone brush
- Metal spatula
Meanwhile, whisk together yogurt, 1 Tbsp. oil, vinegar, Greek seasoning and dill in a medium bowl.
Add potatoes and cucumber to yogurt mixture in bowl; toss to coat. Cover and refrigerate until serving.
Preheat a charcoal or gas grill with a greased grill rack for direct grilling over medium-high heat (375 degrees). Cut salmon fillet crosswise into 4 portions; pat dry with paper towels. Brush salmon portions with remaining 1 Tbsp. oil. Sprinkle with seafood seasoning.
Place salmon, skin side up, on grill rack. Grill for 8 to 10 minutes or until salmon reaches 145 degrees, turning halfway through. Serve grilled salmon with potato salad.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 75mg
- Sodium: 700mg
- Total Carbohydrates: 22g
- Protein: 29g
Hy-Vee Test Kitchen