Grilled Salmon With Tzatziki Cucumber Yogurt Sauce And Warm Fingerling Potato Salad Recipes

GREEK SALMON WITH TZATZIKI SAUCE

A recipe from the blog : I Wash... You Dry. http://iwashyoudry.com/2012/04/19/greek-salmon-with-tzatziki-sauce/ It would be better to do the Tzatziki sauce ahead of time. A few hours or the day before.

Provided by Boomette

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Greek Salmon With Tzatziki Sauce image

Steps:

Salmon: Preheat oven to 450 degrees.
Line a baking sheet with tinfoil and coat generously with cooking spray.
Brush salmon fillets with olive oil and sprinkle with the Greek Seasoning. Place on baking sheet. Bake on the middle rack for 13-15 minutes or until the Salmon is no longer opaque and it flakes easily.
Tzatziki: Combine all ingredients in a small bowl and whisk together. Store in fridge until ready to use. (flavor becomes better when it's stored in the fridge.).

Nutrition Facts : Calories 200.9, Fat 14.6, SaturatedFat 3.1, Cholesterol 33.8, Sodium 143.5, Carbohydrate 3.6, Fiber 0.1, Sugar 3.1, Protein 13.7

Ingredients

8 ounces salmon fillets
3 -4 tablespoons olive oil
cavender's all purpose Greek seasoning
1 cup plain yogurt
2 tablespoons fresh lemon juice
1/4 cup peeled seeded and diced cucumber
1/4 teaspoon dried dill weed
1/8 teaspoon salt
fresh ground pepper

TZATZIKI POTATO SALAD

My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radishes, apple and garlic dill pickles. -Cindy Romberg, Mississauga, Ontario

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 11

Tzatziki Potato Salad image

Steps:

Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; cool completely., In a small bowl, mix tzatziki sauce, celery, yogurt, green onions, dill, parsley, salt, celery salt, pepper and, if desired, mint. Spoon over potatoes; toss to coat. Refrigerate, covered, until cold.

Nutrition Facts : Calories 128 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 190mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges

Ingredients

3 pounds small red potatoes, halved
1 carton (12 ounces) refrigerated tzatziki sauce
2 celery ribs, thinly sliced
1/2 cup plain Greek yogurt
2 green onions, chopped
2 tablespoons snipped fresh dill
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 tablespoon minced fresh mint, optional

TZATZIKI POTATO SALAD

Tzatziki, the classic Greek combination of garlic, yogurt and cucumber, is incredibly versatile and often served with grilled meat, gyros, roasted vegetables or simply flatbread. Here, it is the sauce for a fresh potato salad. Opt for a waxy potato, such as red, new or fingerlings, as these varieties contain the least starch and will retain their shape when boiled. (All-purpose Yukon Golds work, too.) The potatoes are left unpeeled for texture, but peel them if you prefer, and make sure they are roughly the same size to ensure even cooking. The tzatziki benefits from resting for at least 10 to 15 minutes before being added to the potatoes, so prepare it before you start the potatoes, or better yet, make it the night before and let it hang out in the fridge so the flavors can get to know one another. A little honey lends a floral, subtle sweetness, but omit it if you want this dish to be purely savory.

Provided by Hetty McKinnon

Categories dinner, salads and dressings, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Tzatziki Potato Salad image

Steps:

To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.
Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.
Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.

Ingredients

2 Persian or mini cucumbers, coarsely grated
1 cup full-fat Greek yogurt
1 tablespoon olive oil
1 tablespoon lemon juice, plus more as needed
2 teaspoons honey, plus more as needed (optional)
1 garlic clove, grated
Kosher salt and black pepper
2 1/2 pounds small red, new or fingerling potatoes, washed and halved (or cut into 1-inch pieces, if large)
3 Persian or mini cucumbers, sliced into 1/4-inch rounds
1/3 cup black olives, such as Kalamata or oil-cured, pitted, and torn in half if large
1/4 cup chopped dill
1/4 cup chopped mint
Extra-virgin olive oil, for drizzling
1/2 lemon

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GRILLED SALMON WITH CREAMY CUCUMBER-DILL SALAD

Web Aug 4, 2011 Combine the dressing with the drained cucumbers and red onions and chill until ready to eat. For the salmon, preheat your grill to …
From onceuponachef.com
Servings 4
Estimated Reading Time 4 mins
Category Dinner
Calories 522 per serving

Cut the cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with salt and let sit in the sink for at least 30 minutes, until the water drains out.
In the meantime, make the dressing: combine the sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
When the cucumbers and onions are ready, release any excess water by tapping the colander on the base of the sink, then use a large wad of paper towels to pat the vegetables dry. Add to the dressing and toss well. Cover and chill until ready to serve.
Preheat the grill to medium-high heat. Clean the grill rack, then brush lightly with oil. Close the lid and let return to temperature. Rub the salmon with olive oil and season generously with kosher salt (about 3/4 teaspoon) and pepper. Place the fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3 minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.

Grilled Salmon With Tzatziki Cucumber Yogurt Sauce And Warm Fingerling Potato Salad Recipes

GREEK SALMON WITH TZATZIKI SAUCE

A recipe from the blog : I Wash... You Dry. http://iwashyoudry.com/2012/04/19/greek-salmon-with-tzatziki-sauce/ It would be better to do the Tzatziki sauce ahead of time. A few hours or the day before.

TZATZIKI POTATO SALAD

My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radishes, apple and garlic dill pickles. -Cindy Romberg, Mississauga, Ontario

TZATZIKI POTATO SALAD

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