Grilled Salmon With Cucumber-Yogurt Sauce and Warm Potato Salad

• 1 lb fingerling potato (or other small boiling potatoes)
• 12 teaspoon salt
• 34 cup champagne vinegar
• 1 tablespoon sugar
• 12 medium red onion, diced
• 1 cup canned chicken broth
• 2 tablespoons unsalted butter
• 3 cucumbers, diced
• 12 cup plain yogurt
• 12 cup creme fraiche
• 12 cup chopped fresh dill
• 2 lemons, juice and zest of
• 12 medium onion, chopped
• 12 teaspoon salt
• 4 (6 ounce) fresh salmon fillets
• 1 tablespoon olive oil
• 12 teaspoon salt
• 4 dill sprigs

1. For the potato salad, cover the potatoes with cold water in a medium saucepan; add 1/2 teaspoon salt.
2. Heat to a boil over high heat; cook until just tender, about 15 minutes.
3. Drain well; transfer to a large bowl filled with ice and water.
4. Set aside to cool, 30 minutes.
5. Peel, if desired.
6. Combine the vinegar, remaining 1/2 teaspoon of salt, sugar and black pepper to taste in a medium bowl.
7. Cut each potato crosswise into discs about 1/4 inch thick.
8. Add potatoes and red onion to the vinegar mixture; toss gently.
9. Cover; refrigerate 3 hours.
10. For the cucumber-yogurt sauce, combine the cucumbers, yogurt, creme fraiche, dill, lemon juice and zest and onion in a medium bowl.
11. Stir gently to combine; season with the salt and black pepper to taste.
12. Cover; refrigerate.
13. For the salmon, prepare a grill for medium-high heat.
14. Brush the salmon fillets on both sides with the oil; season with the salt and black pepper to taste.
15. Grill, turning once, until cooked through but still moist, 8-10 minutes.
16. Meanwhile, place the potato salad in a large skillet; add the chicken broth and butter.
17. Cook over medium heat, stirring occasionally, until heated through, about 4 minutes.
18. Taste; add more salt and pepper, if desired.
19. Spoon the potato salad onto 4 plates; place a fillet over each bed of salad.
20. Spoon some of the cucumber sauce over each fillet and around the plate.
21. Garnish each serving with a dill sprig.
22. Serve remaining sauce in a bowl at the table.

fingerling potato, salt, champagne vinegar, sugar, red onion, chicken broth, unsalted butter, cucumbers, yogurt, creme fraiche, dill, lemons, onion, salt, salmon fillets, olive oil, salt, dill

Taken from www.food.com/recipe/grilled-salmon-with-cucumber-yogurt-sauce-and-warm-potato-salad-249580 (may not work)