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Salmon-Potato Salad with Garlic-Dill Dressing

Salmon-Potato Salad with Garlic-Dill Dressing

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Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients: Add ingredients to List

1 1/2 lbs Salmon fillet, center cut, skin on
1 1/2 lbs red potatoes, cut into eighths as wedges
1 tablespoon vegetable oil
1/4 cup Reduced-fat mayonnaise
1/4 cup low-fat or Nonfat buttermilk
1/2 tablespoon Apple cider vinegar
1 each small Cloves garlic, minced
1 tablespoon Fresh dill, chopped
1/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3 cups Nature's Place Organic Baby spinach

directions:

1. Position rack in oven so that the top of the food to be broiled is approximately 4 inches from the heat source. Preheat broiler to 450 degrees (low) for exactly 5 minutes.
2. While the broiler preheats, line a rimmed baking sheet with aluminum foil, shiny side down. Place salmon in center of the baking sheet, skin side down.
3. Place potato wedges in a medium bowl, drizzle with oil, and toss until well coated. Arrange the potato wedges in one layer on both sides of the salmon. Broil with the door shut, until the fish is pink and flakes with a fork and the potatoes are browned and tender when pierced with the tip of a sharp knife, about 12 to 15 minutes.
4. While fish and potatoes broil, make the dressing. Place mayonnaise in a small bowl and whisk in buttermilk. Whisk in vinegar, garlic, dill, salt, and pepper. Taste for seasoning and set aside.
5. When salmon and potatoes are done, transfer potatoes to a large bowl. Slide a metal spatula between the salmon meat and the skin and lift the salmon off the skin and add to the bowl. The skin will stay attached to the foil. Do this in sections, if necessary. Mix salmon with the potatoes to break up fish.
6. To serve, divide spinach among 4 plates and top with warm salad. Drizzle with the dressing. Alternately, refrigerate and serve chilled.
Source: Hannaford fresh Magazine, January - February 2012

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Quantity Ingredients  
1 1/2 lbs Salmon fillet, center cut, skin on  
1 1/2 lbs red potatoes, cut into eighths as wedges  
1 tablespoon vegetable oil  
1/4 cup Reduced-fat mayonnaise  
1/4 cup low-fat or Nonfat buttermilk  
1/2 tablespoon Apple cider vinegar  
1 each small Cloves garlic, minced  
1 tablespoon Fresh dill, chopped  
1/4 teaspoon sea salt, or to taste  
1/4 teaspoon freshly ground black pepper, or to ta  
3 cups Nature's Place Organic Baby spinach  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 540 kcal (27%)
Calories from Fat 261 kcal (0%)
Total Fat 29 g (44%)
Saturated Fat 6 g (30%)
Cholesterol 95 mg (31%)
Sodium 450 mg (18%)
Total Carbohydrates 32 g (10%)
Dietary Fiber 4 g (16%)
Protein 39 g (65%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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