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Grilled Potato, Salmon, and Lentil Salad with Mustard Cream Sauce

Scott Phillips

Servings: 6 as a main course

Here is a main-dish salad with flavor that builds with every bite. The potatoes are soaked in wine and broth, and they balance the rich salmon beautifully. But it’s the dreamy, creamy dressing that will have you swooning. Enjoy the dish alfresco with a chilled glass of wine, and feel all your worries slip away.


For the lentils

  • 3 sprigs fresh flat-leaf parsley
  • 1 sprig fresh thyme
  • 1 small bay leaf
  • 1 Tbs. olive oil
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced leek (white and light-green parts only)
  • 1/2 cup French green lentils (lentils du Puy)
  • 2 cups lower-salt chicken broth or water
  • Kosher salt and freshly ground black pepper

For the mustard cream

  • 1 cup crème fraîche
  • 2 Tbs. Dijon mustard
  • 2 Tbs. whole-grain Dijon mustard
  • 1-1/2 tsp. honey
  • 1 tsp. red wine vinegar
  • Kosher salt and freshly ground black pepper

For the potatoes and salmon

  • 2 lb. Yukon Gold potatoes, sliced 1/2 inch thick
  • Kosher salt
  • 1/3 cup dry white wine
  • 1/3 cup lower-salt chicken broth
  • 1 Tbs. finely chopped shallot
  • 12 oz. salmon fillet, preferably skin on
  • 2 Tbs. olive oil; more as needed
  • Freshly ground black pepper
  • 1 oz. microgreens or baby greens, for garnish (optional)

Nutritional Information

  • Calories (kcal) : 520
  • Fat Calories (kcal): 250
  • Fat (g): 27
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 707
  • Sodium (mg): 1160
  • Carbohydrates (g): 43
  • Fiber (g): 6
  • Sugar (g): 5
  • Protein (g): 24


Cook the lentils

  • Bundle the parsley, thyme, and bay leaf in a square of cheesecloth secured with kitchen twine.
  • Heat the olive oil in a 4-quart saucepan over medium heat. Add the carrot, celery, and leek, and cook, stirring occasionally, until tender but not browned, 3 to 5 minutes. Add the lentils, chicken broth, 1 tsp. salt, 1/2 tsp. pepper, and the herb bundle. Bring to a boil, reduce to a simmer, and cook until the lentils are just tender, about 25 minutes. Drain and then spread the lentils on a rimmed baking sheet to cool quickly. (The lentils may be cooked up to 2 days ahead; cover and refrigerate. Return to room temperature before serving.)

Make the mustard cream

  • In a small bowl, combine the crème fraîche, both mustards, the honey, and vinegar. Season to taste with salt and pepper. Cover and refrigerate for up to 2 days.

Parcook the potatoes

  • Put the potatoes and 2 Tbs. salt in a 4-quart saucepan, and add enough water to cover by 1 inch. Bring to a boil over medium-high heat, and cook for 5 minutes; the potatoes will still be a little hard in the center. Drain and transfer to a rimmed baking sheet. Drizzle the wine and chicken broth over the hot potatoes and sprinkle with the shallot. Let sit, turning once or twice, for at least 30 minutes and up to 8 hours; cover and refrigerate if holding more than 2 hours.

Grill the potatoes and the salmon

  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
  • Brush the salmon generously with olive oil, season lightly with salt and pepper, and grill, flipping once, until barely opaque in the center, 6 to 7 minutes.
  • Meanwhile, brush the potatoes with olive oil and season well with salt and pepper. Grill, flipping once, until tender and nicely marked, 5 to 7 minutes.


  • Flake the salmon into large pieces. Spread half of the mustard sauce on a large platter or divide it among plates. Arrange the potatoes, salmon, and lentils on the sauce. Top with the microgreens, and serve with the remaining mustard cream on the side.


Rate or Review

Reviews (5 reviews)

  • Judy_Charlottesville | 06/09/2018

    I'm having fun going through old issues of Fine Cooking and tried this recipe tonight. It was fantastic! I was concerned that I cooked the potatoes a bit too long to be able to finish them on the grill so I roasted them in the oven and they were fine....had to roast at 475 to get them to crisp. I would recommend increasing the amount of salmon. The mustard cream sauce was divine! (I wonder if fromage blanc could be a substitute for the creme fraiche- since the sauce isn't cooked....fromage blanc is kind of like yogurt. It's non-fat quality would be nice!) But I think I'll stick with the creme fraiche- it was so good, I wouldn't want it any other way. Definitely a dinner party recipe!

  • Ananda11 | 09/26/2016

    I absolutely LOVE this dish. I made it all summer whenever we had company and they were all enthralled by the flavours and textures. Delicious!

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