Chilled Salmon with Potato Salad
Chef Cedric keeps things cool and composed with this light, summery dish. Grilled salmon is served chilled, its richness offset by a bright yogurt sauce laced with dill, garlic, and lemon. On the side, there's a creamy potato salad, folded with Greek yogurt and smoked paprika, plus a bed of baby kale for bite and balance. A lemon vinaigrette ties everything together for a lunch—or dinner—that feels as refreshing as it tastes.
Nutritional facts
Protein
40g
Carbs
24g
Calories
710kcal
Fat
51g
Ingredients
Canola and Olive Oil Blend, Dill, Garlic Powder, Black Pepper, Garlic, Sweet Paprika, Kosher Salt, Mayonnaise, Yukon Potatoes, Green Onion, Lemon Juice, Greek Yogurt, Salmon, Kale
Contains milk, eggs, fish, soybeans.
Reviews
4.5
Based on 157 reviews
Cora · 07/31/25
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About Cedric Nicolas
Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.
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