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3 cups water
1 cup dry white wine
3 sprigs fresh flat-leaf parsley
1 bay leaf
4 black pepper-corns
1/2 pound salmon fillet
2 russet potatoes (about 1 pound total), peeled and cut into 1/4 inch dice
1/2 cup diced (1/4 inch) celery
3 hard cooked eggs, coarsely chopped
2 or 3 scallions (3 inches green left on), thinly sliced on the diagonal
2 tablespoons chopped dill leaves, or more to taste
Coarsely grounded black pepper, to taste
3/4 cup Lemon Dill Yogurt Dressing (recipe follows)
1/2 pound mesclun (mixed baby salad greens), rinsed and dried
Fresh dill sprigs, for garnish
Lemon Dill Yogurt Dressing
1 cup plain nonfat yogurt, drained for 1 hour in a strainer
1 tablespoon fresh lemon juice*
1 teaspoon finely grated lemon zest*
1/4 cup extra virgin olive oil
1/4 teaspoon coarsely grounded black pepper
2 teaspoons chopped fresh dill leaves
*FreshDirect note: We suggest zesting the lemons before cutting them to juice.
Combine the water, wine, parsley sprigs, bay leaf and peppercorns in a large wide pot and bring to a boil.
Reduce the heat and simmer for 10 minutes. Add the salmon and cook, partially covered, until the flesh flakes
easily when tested with a fork, about 5 minutes. Carefully remove the salmon from the cooking liquid and set
it aside; discard the cooking liquid.
Place the potatoes in a saucepan, cover with water and add 1 teaspoon salt. Bring to a boil. Then reduce the heat to
medium and cook until just tender, 5 to 8 minutes. Drain, transfer to a large bowl, and cool to room temperature.
When the potatoes have cooled, add the celery, eggs, scallions, and dill.
Pat the salmon dry with a paper towel and carefully break it along the grain into large flakes, discarding any skin
and bones. Add it to the potatoes. Season with salt and pepper.
Add 1/2 cup of the lemon dressing and gently fold all the ingredients together with a rubber spatula.
To serve, toss the mesclun with the remaining 1/4 cup dressing, then divide it among four dinner plates. Arrange
the salad in the center and garnish with fresh dill sprigs.
Lemon Dill Yogurt Dressing (Makes about 1 1/3 cups)
Mix the yogurt, lemon juice and zest together in a small bowl. Slowly drizzle in the olive oil, whisking constantly
until smooth and slightly thick.
Fold in the pepper and the chopped dill. Refrigerate, covered, until ready to use, up to 8 hours.