Dinner Tonight: Grilled Salmon With Red Potato Salad And Greens Recipe

• 1 1/2 pounds small red potatoes, cut into chunks
• 1/4 cup mayonnaise
• 5 tablespoons plain low-fat yogurt
• 3/4 teaspoon grated lime zest
• 1 1/2 teaspoons fresh lime juice
• 3/4 teaspoon kosher salt
• Freshly ground pepper to taste
• 1 scallion, green part only, thinly sliced
• 2 pounds salmon
• Olive oil
• Couple handfuls of greens or blanched green vegetables (such as peas, snap peas, asparagus)
• Vinaigrette for the greens, such as lemon juice, olive oil, and Dijon whisked together

1. Place potatoes in a saucepan, cover with cold water and bring to a boil. Lower the heat, cover and simmer until just tender. Drain and let cool. Whisk together the mayonnaise, yogurt, lime zest and juice, salt and pepper. Toss the potatoes with the dressing. Garnish with the scallion.
2. In the meantime, season the salmon with salt and pepper and rub with olive oil. Grill over medium-high heat, skin side down first, until just opaque, 3-4 minutes per side. Gently break into chunks with a fork.
3. When ready to serve, toss the green stuff with a vinaigrette of your choice (I like a simple lemon, Dijon, and olive oil). Arrange everything on plates, or set out on platters.

red potatoes, mayonnaise, yogurt, lime zest, lime juice, kosher salt, freshly ground pepper, scallion, salmon, olive oil, couple, lemon juice

Taken from www.seriouseats.com/recipes/2009/09/grilled-salmon-with-red-potato-salad-and-greens-recipe.html (may not work)