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Prep
Difficulty
Easy
Time
Estimate
45 mins
Peel and chop the potatoes. Place in the water and bring up to a boil. Make the cucumber sauce and dressing for the salad. Prepare the salmon. Place the salmon in the oven to bake as soon as the potatoes are mostly done (they have 5 minutes or less to cook). Mash up the potatoes and finish. Toss the salad as soon as the salmon is done and serve along with the sauce.
Simple, creamy white goodness. Ultimate comfort food. Plan on about one big potato per serving. Add one or two extra potatoes to the grand total if you have a small gathering to guarantee enough for big eaters. Make this vegan or dairy free by substituting a flavorful broth, such as the no-chicken vegetable broth. Also, use a young, tasty extra-virgin olive oil you reserve for salad dressings, instead of the butter.
If you have a Cedar-Plank this is an excellent place to use it. If not, no worries, the salmon comes together quickly and with little mess. Add a few slices of lemon, pinch of dill and your protein is complete.
A bit thicker then a sauce, but oh so delightful. I grew up with this sauce my Mom adapted and simplified from a Sunset magazine recipe. It is the best little addition for salmon.
The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey, maple syrup or agave nectar.
