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Grilled Salmon Steaks and Summer Potato Salad

This salmon steak and potato salad recipe is an easy summer go-to and the leftovers make a great lunch.

Grilled Salmon Steaks and Summer Potato Salad

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– Ingredients-

SALMON GLAZE

24 oz. salmon fillets (6 ounces each)
1 tbsp horseradish, prepared
2 tbsp soy sauce, low-sodium
1 clove garlic, minced
2 tbsp vegetable oil
¼ tsp black peppercorns, coarsely-ground

HORSERADISH SAUCE

Ingredients

1 cup yogurt or skim-milk
2 tbsp horseradish, prepared
5 whole basil leaves, chopped finely
¼ cup lemon juice
1 pinch salt and pepper, to taste

GRILLED POTATO SALAD

Ingredients

8 small potatoes, washed and quartered
1 whole red pepper, halved and seeded
1 whole yellow pepper, halved and seeded
1 whole cucumber, seeded and diced
1 small red onion, thinly sliced
5 tbsp yogurt, low fat
2 tbsp Parmesan cheese
2 tbsp lemon juice
3 tbsp capers, drained
3 tbsp fresh dill, chopped
1 pinch salt and pepper, to taste

 

– Directions –

 

SALMON GLAZE

  1. While potatoes are cooking, whisk horseradish, soy sauce, garlic, oil, and pepper in a small bowl.
  2. Brush oil on your hot grill to keep fillets from sticking. Brush glaze on fillets (both sides) and grill for approx. 4 to 5 minutes per side until just able to come apart in the middle with a fork.
  3. Cover with foil and let stand for 5 minutes. Serve with horseradish sauce. Serve fillets warm.

HORSERADISH SAUCE

Directions

  1. Mix all ingredients in small bowl. Sauce should be made a day ahead so the flavours can develop. Cover and chill.

GRILLED POTATO SALAD

Directions

  1. Preheat barbeque to medium heat. Grill potatoes in a basket until forktender then add the peppers to the grill. When peppers are soft and have grill marks, remove potatoes and peppers and let cool slightly.
  2. Place potatoes in a large bowl. Cut peppers into bite size pieces and add to the potatoes. Add red onion and cucumber to potatoes and peppers. Stir lightly.
  3. In a small bowl mix yogurt, Parmesan cheese, lemon juice, capers and fresh dill. Season with salt and pepper. Add yogurt sauce to the potato salad to coat everything. Serve warm or at room temperature.

 

– Nutritional Analysis –

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