Recipe for: Grilled Salmon Salad with Young Potatoes and Dill - photo 1
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Recipe for: Grilled Salmon Salad with Young Potatoes and Dill

Main dishes Grilling Salads 60 min Medium 0 views ~58.52 PLN - (0)
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Description

A light, summer salad combining juicy grilled salmon with young potatoes and aromatic dill. A dish inspired by Polish summer — simple ingredients, plenty of herbs, and freshness. It works well as a main dish on the grill, at a picnic, or as an elegant option for lunch. Flavor: delicate salmon with a crispy skin, creamy dressing based on rapeseed oil and lemon, and a sweet-potato-like base of young potatoes. Appearance: colorful crescent-shaped potatoes, green strands of dill, and pink salmon with distinct grill marks. Serve slightly warm or at room temperature, with fresh arugula leaves or thinly sliced red onion.

Ingredients Used

Ingredients (11)

Servings:
4
  • Salmon 600 g
  • Potatoes 5.3 pcs (~800 g)
  • Lemon 1.3 pcs (~100 g)
  • Rapeseed oil 45 g
  • Mustard 10 g
  • Red onion 150 g
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Arugula 60 g
  • Natural yogurt 100 g
💰 Estimated dish cost: ~58.52 PLN (14.63 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the potatoes

1

Wash the young potatoes under running water, using a brush if they are dirty. Do not peel the skins — they contain flavor and nutrients. Place the potatoes in a large pot and cover them completely with cold water. Add 1 teaspoon of salt (about 3 g). Put the pot on high heat, bring the water to a boil, then reduce the heat and cook for 15–20 minutes depending on the size of the tubers. Check with a fork: the potato is ready when the fork easily goes into the center without resistance.

Ingredients: Salt
Use a pot with a diameter of 20–24 cm, so that the potatoes are not layered. Do not cook too long — young potatoes will fall apart. The time depends on the size: small 12–15 min, medium 18–20 min.
2

Drain the potatoes in a colander and set aside for 5 minutes to steam off. Once they have cooled enough to handle, cut them into halves or thicker slices (about 1–1.5 cm). Transfer to a large bowl, drizzle with 1 tablespoon of rapeseed oil (15 g), and gently mix to avoid mashing the potatoes.

Ingredients: Rapeseed oil
Use a large wooden spoon for mixing to avoid mashing the potatoes. If you want a crunchier skin, you can sauté the halved potatoes in a pan for 3–4 minutes on each side.

Sauce

3

Prepare the dressing: grate a thin layer of lemon zest (only the yellow part), then squeeze the juice (about 1 lemon). In a small bowl, combine the lemon juice, 3 tablespoons of rapeseed oil (45 g), 1 teaspoon of mustard (10 g), and finely chopped dill (about 20 g from a bunch). If you are using natural yogurt (optional), add 100 g and mix. Whisk vigorously for 20–30 seconds until the dressing becomes smooth. Season with salt and pepper to taste.

Ingredients: Lemon, Rapeseed oil, Mustard, Dill, Salt, Black pepper, Natural yogurt
Use a small bowl and a hand whisk or fork. If the dressing has separated, drizzle in the oil in a thin stream while vigorously mixing to create an emulsion. You can also add natural yogurt for a milder flavor.

Preparing the salmon

4

Preheat the grill to medium-high heat (about 200–230°C) or heat a grill pan over medium-high heat. Pat the fillet dry with a paper towel. Drizzle the fish with a little canola oil and evenly sprinkle with salt and freshly ground pepper. If the fillet has skin, start with the skin side down. Place the fillet on the hot grill or pan — do not move it for 4–6 minutes (for a fillet about 2 cm thick). After this time, check: the skin should be crispy, and the edges of the fillet should be slightly set and opaque. Gently flip the salmon to the other side and grill for another 2–3 minutes, until the inside is pink and tender and can be easily flaked with a fork (internal temperature about 50–55°C for a juicy result).

Ingredients: Salmon, Rapeseed oil, Salt, Black pepper
Use a wide spatula to turn the fish and kitchen gloves. If you don't have a grill, use a grill pan with a diameter of 26–28 cm. Don't overcook the fish — dry salmon is the most common mistake. If the fillet is thicker (3 cm), add 2–3 minutes after flipping.

Salad Assembly

5

Transfer the slightly warm or cool potatoes to a large bowl. Add thinly sliced red onion (rings), optionally arugula (if desired). Drizzle 2/3 of the prepared dressing and gently mix with two spoons so that the potatoes and onion are coated in the sauce. Break the grilled salmon into larger pieces (use a fork and knife; remove any bones) and place on top of the salad. Sprinkle generously with chopped dill (the rest from the bunch) and lemon zest for decoration. Spray with additional dressing as needed and season to taste with salt and pepper.

Ingredients: Red onion, Arugula, Salmon, Dill, Salt, Black pepper, Lemon, Rapeseed oil, Mustard, Natural yogurt
Use two large spoons for gentle mixing to avoid breaking the potatoes and falling apart the fillet. Additionally, you can add arugula just before serving to prevent it from wilting.

Serving and finishing

6

Transfer the salad to plates — it's best served slightly warm or at room temperature. Garnish with a few sprigs of dill, a slice of lemon, and optionally freshly ground pepper. Serve with extra lemon wedges to squeeze just before eating.

Ingredients: Dill, Lemon, Black pepper
The best is a porcelain flat bowl or a large shallow plate. Serve immediately — the salad retains its best texture for the first 2 hours after preparation.

Storage

7

If there are leftovers, store them in an airtight container in the fridge for up to 24 hours. Before serving, check the taste again and possibly add fresh dill and lemon. Do not freeze the salad — the potatoes and dressing lose their texture after thawing.

Ingredients: Salmon, Dill
For storage, use a plastic container with a lid or a glass jar. Do not store on a cold marble countertop for longer than 2 hours.

Fun Fact

💡

Grilled salmon with dill is a variation on Nordic flavors, where fresh herbs and citrus combine with fatty fish. Dill has been a popular herb in Scandinavian and Baltic cuisine for centuries, and in Poland, it works wonderfully with both freshwater and saltwater fish.

Best for

letni obiad grillowe spotkanie piknik

Tips

🍽️ Serving

Serve slightly warm or at room temperature. Good with a splash of white wine or light beer. To achieve a crispy skin, grill the salmon just before serving and assemble the salad immediately after removing it from the grill.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. Do not freeze. To refresh the salad before serving, add a little freshly squeezed lemon juice and fresh dill.

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