Roast Salmon Salad with Crispy Potatoes and a Cucumber Yogurt Sauce

Roast Salmon Salad with Crispy Potatoes and a Cucumber Yogurt Sauce

• 2 lb potatoes, cut into bite size chunks

• 1/3 cup. olive oil

• Kosher salt and peper

• 2 lemons

• 1 shallot, minced

• 2 Tbs. chopped fresh parsley

• 1/2 cup oil

• 4 - 6 oz salmon filets

• 1 cup yogurt

• 1 cucumber

• 1 head butter lettuce

• 1/2 cup sliced radish

• 1/4 cup blood orange segments (optional)

Preheat oven to 450°F.

In a medium bowl combine the potatoes and pinch of salt and pepper. Add the olive oil and toss well.

Pour potatoes into the preheated pan and spread into a single layer. Return pan to oven and roast for about 30 minutes, flipping halfway through.

While the potatoes are cooking, make the dressing for the salmon. In a bowl combine juice and zest of 1 lemon, shallots, herbs, and big pinch of salt and pepper. Add the olive oil in and whisk well.

Place salmon skin side down on a sheet tray or oven safe baking dish. Drizzle half of the dressing over the salmon. Roast the salmon alongside the potatoes for 30 to 35 minutes or until the tip of a pairing knife can be easily inserted.

While the salmon and the potatoes cook shred half of the cucumber and squeeze any excess water out. Fold that into 1 cup yogurt, juice of 1/2 lemon, and pinch of salt and pepper. Thinly slice the remaining cucumber.

Put the dish together by putting lettuce, remaining half of the cucumber and radish slices on a platter. Top with salmon. Serve dish along with potatoes and cucumber yogurt sauce.

Makes 4 servings.