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Prep
Difficulty
Easy
Time
Estimate
45 mins
Heat the grill. Mince up the cherry salsa and set aside. This can also be done in advance to let the flavors meld. Slice the potatoes and start grilling on each side. Whisk the dressing and prepare the greens, too. Prepare the salmon for the grill. Once the potatoes are grilled, place the salmon on the grill. Toss the potatoes with the remaining ingredients. Serve the hot salmon with a big dollop of salsa and the Grilled Potato Salad on the side.
Red staining, addictive salsa is perfect to pair with something spicy, pork, beef, chicken or drizzled on fish. Honestly, dipping chips in it is not a bad idea either.
Potatoes are grilled and tossed with a lemon yogurt dressing and a handful of greens. When the acidic yogurt hits the hot potatoes, a slight curdling effect occurs with little globs of flavor nicely distributed throughout. Use this simple recipe as a base for adding more veggies as available.
A hearty filet of salmon stands up to grilling, taking on char marks and flavor appropriate to its meaty pink flesh.
