Poached Salmon with Creamy Potato Salad

Salmon and the potato salad come together with tomatoes for a truly spectacular presentation.

6 servings

Holly Clegg

Ingredients

Instructions

Preheat oven to 350F.
Arrange salmon fillets, skin side down, in a 2-quart oblong baking dish coated with nonstick cooking spray.
In a small bowl, combine vinegar, sugar, 1/2 teaspoon dillweed, and hot sauce. Pour over salmon and bake about 20 minutes, or until salmon is done and flakes with a fork. Remove the skin and any bones. Chill until ready to serve.
Place potatoes in a medium-size pot, cover with water, and bring to a boil. Reduce heat to simmer 20 to 25 minutes, until potatoes are tender. Drain, let cool, and slice into quarters.
In a samll bowl, mix together sour cream, lemon juice, pimientos, remaining dillweed, mustard, and salt and pepper. Combine dressing with the potatoes in a large bowl, tossing to coat. Cover and refrigerate at least 2 hours.
To serve, place salmon in center or a serving platter. Place sliced tomatoes and potato salad around salmon.

Nutritional Info (per serving)