Cooking With Chef Hermann: Salmon with Vinaigrette Potato Salad and Yogurt Horseradish Sauce

Salmon with Vinaigrette Potato Salad and Yogurt Horseradish Sauce

Salmon: Oven at 350F

• 1 lb Salmon fillet
• 1 tsp. Caraway seeds, crushed
• Fresh Herbs or Spring Mix lettuces

Rub Fillet wit oil, then season with caraway seeds, salt and pepper.  Bake fish until just tender and flaky. Reserve herbs/lettuces for serving.

Potato Salad:

• 1 lb Yukon Gold Potatoes, boiled and diced
• 1.4 C. Olive Oil
• 1TB White Vinegar
• 3 Scallions, thin sliced rings
• 1 TB fresh Tarragon, slightly chopped
• Salt and Pepper

Combine ingredients, set aside.

Yogurt Sauce:

• 1 TB Horseradish
• 1 tsp White Vinegar
• 1 C plain Greek Yogurt
• 1 TB Olive Oil
• Black Pepper

Combine ingredients in bowl and chill.

To Serve:  Lightly sauté Herbs/lettuces in oil and place on plate.  Place cooked Salmon on the greens and top with the yogurt sauce.  Place potato salad on side.