Grilled salmon with asparagus and yoghurt potato salad
Salmon fillet and green asparagus cooked on a hot barbecue or griddle pan, served with a summery potato salad of yoghurt, radishes, peas and dill, and grilled lemon to squeeze over. Many instead grill the salmon under the lid with a topping of grated cheese, dill and lemon zest.
- 35 minTime
- 27 minHands-on
- 4Portions
- ≈ 61 krper portion
- 540kcal per portion
Ingredients for 4 portions
- 500 gSalmon fillet, skin on, in four pieces
- 500 gGreen asparagus
- 2 tspRapeseed oil
- 1Lemon, halved
- to tasteSalt
- to tasteBlack pepper
On the side
- 800 gPotato, ideally new potatoes
- 200 gGreen peas, frozen
- 10Radishes
- 2 dlNatural yoghurt
- 1 tspMustard
- 3 ½ tbspDill, chopped
- 2 tbspChives, finely chopped
Method
- Light the barbecue or get out a griddle pan. Scrub the potatoes and halve any large ones. Put them in a pan, cover with water and add salt.
- Boil the potatoes until tender, about 15 minutes.
- Stir the yoghurt, mustard, dill and chives together into a dressing and season with salt and pepper. Thinly slice the radishes.
- Snap off the woody ends of the asparagus. Brush the asparagus and the flesh side of the salmon with the oil.
- Put the peas in a colander and drain the potatoes over them so the peas thaw. Leave to steam dry.
- Grill the salmon flesh side down on the hot grill for 2 minutes, turn and grill for another 4–5 minutes on the skin side, until about 50 °C inside. Grill the asparagus and the lemon halves, cut side down, at the same time for 3–4 minutes, until marked.
- Cut the potatoes into pieces and fold them with the peas, radishes and yoghurt dressing.
- Serve the salmon with the asparagus, potato salad and grilled lemon to squeeze over.
The cost is estimated from Swedish grocery prices.
