10021 (New York, NY) Office delivery?

    show messages
    hide messages
    Farfalle & Spicy Puttanesca Sauce Fettuccine Alfredo Four-Cheese Ravioli & Slow-Cooked Tomato Sauce It Baked Meats Mediterranean Seafood with Fettucine Penne & Spicy Vodka Sauce Picnic Archive Potato Gnocchi, Green Basil & Pignoli Pesto Siberian Golden Osetra & Billecart-Salmon Rose Siberian Osetra & Veuve Clicquot Smart Snacking Spaghetti & Bolognese Sauce Spaghetti & Meatballs Spaghetti & Meatballs Meal Unloved Brands & Components Unloved Categories & Subcategories Unloved Products Unloved SKUs Unloved Search Scores Seafood Salads Potato & Grain Salads Vegetable Salads Pasta Salads Potato Salads Quickshop Cligs Unloved Recipes & Components Meals by Terrance Brennan FreshDirect Presto Italiano Meals by Rosa Mexicano Our Smart & Simple Meals Tantalizing Sides in a Snap Exotic Tabla Meals Meals by EatingWell Magazine Meals with 500 Calories or Fewer Vegetarian Cuisine Seafood Salads Pasta Salads Smart Snacking Unloved Unstacked SKUs Flowers Chocolate Covered Fruit All Cheese Entrees From Our Kitchen Heat & Eat Pasta Beer Local Sweepstakes

    from "U.S.A. Cookbook" by Sheila Lukins

    During my visit to Alaska, I was intrigued by the remnants of Russia's culinary influence. At home, that influence resulted in one of the tastier inspirations of my trip—this lightly dressed salad of potatoes, salmon, and dill. Be very careful when flaking the salmon. Just follow the natural grain of the fish and gently break the pieces off with your fingers.

    Serves 4

    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.

    Print recipe

    1. 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.
    2. 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.
    3. When the potatoes have cooled, add the celery, eggs, scallions, and dill.
    4. 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.
    5. Add 1/2 cup of the lemon dressing and gently fold all the ingredients together with a rubber spatula.
    6. 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)
    1. 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.
    2. Fold in the pepper and the chopped dill. Refrigerate, covered, until ready to use, up to 8 hours.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Verlasso Farm-Raised Salmon Fillet - $12.99/lb
      Italian Parsley - $1.99/ea
     Farm Fresh
      Russet Potato, Medium - $0.99/lb
     Farm Fresh, Med
      Celery, Medium - $2.99/ea Save! 2 for $5.00
     Farm Fresh, Med
      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
      Dill - $1.99/ea
     Farm Fresh, bunch
      Earthbound Farm Organic Spring Mix - $2.99/5oz
      Axelrod Low Fat Plain Yogurt - $2.79/ea
    You May Already Have
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Morton's Regular Salt - $0.99/ea
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Astica Torrontés - $5.99/ea plus tax Save! Just $5.39 each when you buy 12 or more.
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      FreshDirect Bay Leaves - $3.79/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list

    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users