Pan-Seared Salmon, Dill Sauce and Boiled Potatoes

Ingredients

• 1 cup Greek Yogurt (Full-fat recommended for creaminess)
• 0.25 cup Fresh Dill (Finely chopped)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 clove Garlic (Minced or grated)
• 1 tbsp Extra Virgin Olive Oil
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   In a medium bowl, add the Greek yogurt, finely chopped fresh dill, freshly squeezed lemon juice, minced garlic, and extra virgin olive oil. (Prep time: 3 minutes)

2. 2

   Whisk all the ingredients together until the mixture is smooth and well combined. (Prep time: 1 minute)

3. 3

   Season with salt and freshly ground black pepper. Stir again, then taste and adjust the seasoning, lemon juice, or dill as needed to suit your preference. (Prep time: 1 minute)

4. 4

   For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together. Serve chilled.

Ingredients

• 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed and cut into uniform 2-inch pieces)
• 8 cup Water (Or enough to cover potatoes by 1-2 inches)
• 1 tbsp Salt (For the boiling water)

Instructions

1. 1

   Prepare the potatoes. Wash the potatoes thoroughly under cool running water. You can peel them or leave the skin on for more nutrients and fiber. If using larger potatoes, cut them into uniform 2-inch chunks to ensure they all cook at the same rate.

2. 2

   Start in cold water. Place the prepared potatoes in a large pot or Dutch oven. Add the salt, then pour in enough cold water to cover the potatoes by at least 1-2 inches. Starting with cold water is crucial as it helps the potatoes cook evenly from the inside out.

3. 3

   Bring to a boil, then simmer. Place the pot over high heat and bring the water to a rolling boil, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to medium-low to maintain a gentle, steady simmer.

4. 4

   Cook until tender. Let the potatoes simmer for 15-20 minutes. The exact time will depend on the size and type of your potatoes. Start checking for doneness at the 15-minute mark by piercing a potato with the tip of a paring knife or a fork. It is ready when the utensil slides in easily with no resistance.

5. 5

   Drain and dry the potatoes. Once tender, carefully drain the potatoes in a colander. For a fluffier texture, return the drained potatoes to the hot, empty pot and place it back on the warm burner (with the heat turned off) for 1-2 minutes. Gently shake the pot to help evaporate any remaining surface moisture.

6. 6

   Serve immediately. The potatoes are now ready. Serve them hot, tossed with butter, fresh herbs like parsley or chives, and a sprinkle of black pepper, or use them as the base for your favorite potato salad or mashed potatoes recipe.