Dill and Lemon Salmon Steaks with Hasselback Baked Potato Gratin and Green Beans


4 portions fresh Atlantic salmon
4 russet potatoes, sliced Hasselback style
Juice of 1 lemon
1 teaspoon dill
1/2 teaspoon garlic salt
8 oz Heavy Whipping Cream
1/3-1/2 finely grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Thicker grated Parmesan cheese sprinkled on top
1 pound green beans
Tin foil


Turn grill onto medium high heat. To start, wash russet potatoes. Then to make them “Hasselback” style, thinly slice the potatoes 2/3s of the way through (or as close as you can go to all the way, without separating the potatoes. The key is to keep them attached). Slice them this way lengthwise across the potato. The potato should look a bit like an accordion. You could simply put olive oil and salt and pepper on them and cook them this way. But we’re going for a gratin-style, something a little more rich and flavorful. In a bowl, mix the heavy whipping cream with finely grated Parmesan cheese, salt and pepper. Place each potato on a tin foil square and lift ends up around potato. Drizzle cream and cheese mixture across each potato, being sure to get in between the slices. Sprinkle with shredded Parmesan on top. Loosely close the tin foil around each potato. Place on the grill and cook for approximately one hour, until potatoes are tender on the inside and crispy on the outside. So yummy!

While potatoes are cooking, place salmon portions in a cooking dish. Poke each portion with a fork. Drizzle lemon across all portions. Sprinkle with garlic salt and dill. Place on grill, skin side down and cook for approximately 9 minutes, until portions turn an opaque pink color. Drizzle more lemon over salmon part way through cooking.

For the beans, place water in a deep-dish skillet. Place on medium high heat on stove. Bring water to a boil. Trim ends off green beans. Place green beans on a steamer plate (more shallow than a strainer but with slots in it to let steam through) or a strainer and place over water. Cover with a lid and steam for approximately 4 minutes, or until beans are just tender, but not overcooked.

Serve salmon, potatoes and beans together.