Dinner Tonight: Grilled Salmon with Red Potato Salad and Greens Recipe

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Dinner Tonight: Grilled Salmon with Red Potato Salad and Greens Recipe

[Photograph: Blake Royer]

The phrase "beautifully simple" comes to mind when I eat this meal, a favorite around my house in the summertime. It's the kind of dinner that comes together peacefully, then is set out on platters for friends to enjoy as the night stretches on. The potatoes are boiled, the green stuff is blanched, the salmon is grilled, and, depending on your taste, you can take as much of each as you're in the mood for.

I could go on for awhile about composed salads, but suffice it to say that in my book there is no better summer meal. Everything tastes wonderful at room temperature, and it's all about balance.

The recipe here is for the brilliant limey potato salad—the rest is easy. This time it was a combination of snap peas, shelled peas, asparagus, and greens next to the grilled salmon; it could just be greens or whatever might be in season. Toss them all with a good lemony vinaigrette just before eating.

Grilled Salmon with Red Potato Salad and Greens


  • 1 1/2 pounds small red potatoes, cut into chunks
  • 1/4 cup mayonnaise
  • 5 tablespoons plain low-fat yogurt
  • 3/4 teaspoon grated lime zest
  • 1 1/2 teaspoons fresh lime juice
  • 3/4 teaspoon kosher salt
  • Freshly ground pepper to taste
  • 1 scallion, green part only, thinly sliced
  • 2 pounds salmon
  • Olive oil
  • Couple handfuls of greens or blanched green vegetables (such as peas, snap peas, asparagus)
  • Vinaigrette for the greens, such as lemon juice, olive oil, and Dijon whisked together


  1. 1.

    Place potatoes in a saucepan, cover with cold water and bring to a boil. Lower the heat, cover and simmer until just tender. Drain and let cool. Whisk together the mayonnaise, yogurt, lime zest and juice, salt and pepper. Toss the potatoes with the dressing. Garnish with the scallion.

  2. 2.

    In the meantime, season the salmon with salt and pepper and rub with olive oil. Grill over medium-high heat, skin side down first, until just opaque, 3-4 minutes per side. Gently break into chunks with a fork.

  3. 3.

    When ready to serve, toss the green stuff with a vinaigrette of your choice (I like a simple lemon, Dijon, and olive oil). Arrange everything on plates, or set out on platters.