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Poached Salmon And Potato Salad With Fresh Herb Sauce

Make Poached Salmon And Potato Salad With Fresh Herb Sauce at home with Salmon Fillets Skin On Salt, Red Potatoes, Watercress, Cucumber, and Red Bell Pepper Snipped Chives. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 12 oz
• 2 lb
• 1 bunch
• 1
• 1/2
• 6 oz
• 1/2 cup
• 2 tbsp
• 1 tbsp
• 1 tsp
• 1 tbsp
• 1/3 cup
• 1 clove
• 2 tbsp
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   Rinse salmon.

2. 2

   Place in large skillet, cover with cold water and add a heaping tablespoon of salt.

3. 3

   Bring water to boil then turn off heat and let stand 25 minutes.

4. 4

   Remove skin from salmon and refrigerate, covered, at least 1 hour. (Kristin: I baked mine at 400 for about 15 minutes in a covered glass dish).

5. 5

   Scrape down sides; add lemon zest, juice, dill and garlic and process again until smooth and pale green.

6. 6

   Scrape into bowl and stir in all but a few chives.

7. 7

   Taste for salt and season with pepper.

8. 8

   Wipe bowl so that it looks neat, sprinkle remaining chives and chive blossoms, if using, over top.

9. 9

   Cover and chill at least 1 hour.

10. 10

    "http://www.latimes.com/food/features/lat_recipes000712.htm#salad"