Ingredients Jump to Instructions ↓

  1. 1 Skin-on salmon filet - (12 to 16 oz)

  2. Salt - as needed

  3. 1 lb 454g / 16oz Small boiling potatoes

  4. 1 Watercress

  5. Snipped chives - for garnish

  6. SAUCE --

  7. 6 oz 170g Silken or soft tofu

  8. 1/2 cup 118ml Plain yogurt

  9. 2 tablespoons 30ml Sour cream or mayonnaise

  10. 1 tablespoon 15ml Extra-virgin olive oil

  11. 2 teaspoons 10ml Finely-grated lemon zest

  12. 1 tablespoon 15ml Lemon juice

  13. 1/3 cup 48g / 1.7oz Finely-chopped fresh dill

  14. 2 Garlic cloves - coarsely chopped

  15. 2 tablespoons 30ml Finely-snipped chives

  16. Salt - to taste

  17. Freshly-ground white pepper - to taste

  18. Chive blossoms -

Instructions Jump to Ingredients ↑

  1. Rinse salmon. Place in large skillet, cover with cold water and add a heaping tablespoon of salt. Bring water to boil then turn off heat and let stand 25 minutes. Remove skin from salmon and refrigerate, covered, at least 1 hour.

  2. Close to serving, scrub potatoes, cut in half lengthwise and steam over boiling water until tender when pierced with a knife, 25 to 35 minutes.

  3. For the Sauce: Puree tofu in food processor or blender with yogurt, sour cream and oil until smooth. Scrape down sides; add lemon zest, juice, dill and garlic and process again until smooth and pale green. Scrape into bowl and stir in all but a few chives. Taste for salt and season with pepper. Wipe bowl so that it looks neat, sprinkle remaining chives and chive blossoms, if using, over top. Cover and chill at least 1 hour. (Makes about 1 cup)

  4. To serve, flake salmon onto 4 plates, add potatoes and intersperse with clumps of watercress. Spoon a little sauce over salmon and potatoes and garnish with chives. Serve remaining sauce on side.

  5. This recipe yields 4 servings.

  6. Each serving with 2 tablespoons sauce: 359 calories ; 254 mg sodium; 56 mg cholesterol; 16 grams fat; 27 grams carbohydrates; 32 grams protein; 1.03 grams fiber.


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