Poached Salmon with Creamy Potato Salad

Kitchen Tested
  • Yield 6 servings

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


2 pounds salmon fillets
1/2 cup balsamic vinegar
1/2 teaspoon sugar
1 1/2 teaspoons dried dillweed, divided
1/8 teaspoon hot pepper sauce
2 pounds red potatoes
2/3 cup nonfat sour cream
1 tablespoon lemon juice
1 -- (2-ounce) jar diced pimientos, drained
1 teaspoon dry mustard
-- Salt and pepper to taste
2 cups sliced Roma (plum) tomatoes


  1. Preheat oven to 350F.
  2. Arrange salmon fillets, skin side down, in a 2-quart oblong baking dish coated with nonstick cooking spray.
  3. 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.
  4. 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. 
  5. In a small 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.
  6. To serve, place salmon in center or a serving platter.  Place sliced tomatoes and potato salad around salmon.


Want more help? Check out this step-by-step video on poaching fish and chicken.

Watch the video



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