Salmon With Potatoes And Herb Salad Recipes

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SALMON WITH POTATO SALAD AND HORSERADISH YOGURT



Salmon With Potato Salad and Horseradish Yogurt image

This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.

Provided by Chris Morocco

Categories     Dinner     Salmon     Potato Salad     Potato     Salad     Horseradish     Yogurt     Fish     Seafood     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 25

For the potatoes and salmon:
1 1/2 pounds small Yukon Gold potatoes, scrubbed, sliced 1/2-inch thick
Kosher salt
1 1/2 pounds skin-on salmon fillet
2 tablespoons olive oil
Freshly ground black pepper
3/4 teaspoon caraway seeds, coarsely chopped
For the dressing:
1/4 cup olive oil
1 tablespoon white wine vinegar
3 scallions
1 tablespoon torn tarragon
For the yogurt:
1 tablespoon finely grated peeled horseradish (from about a 2-inch piece)
1 teaspoon white wine vinegar
Kosher salt
1 cup plain Greek yogurt
1 tablespoon olive oil
Freshly ground black pepper
For the herbs and assembly:
Kosher salt, freshly ground pepper
1/2 cup vegetable oil
1/2 cup mixed tender herb sprigs (such as parsley, tarragon, and sage)
1 tablespoon cornstarch
Flaky sea salt

Steps:

  • For the potatoes and salmon:
  • Preheat oven to 250°F. Place potatoes in a medium pot. Pour in water to cover and add a few generous pinches of salt. Bring to a boil; reduce heat and gently simmer until a paring knife easily pierces potatoes, 20-25 minutes.
  • Meanwhile, place salmon in a large baking dish and coat with oil. Season both sides with salt and pepper; place skin side down and sprinkle with caraway. Bake until a cake tester or thin knife blade inserted laterally through fillet meets no resistance, 25-30 minutes. (Fish should be opaque throughout and just able to flake.) While the potatoes and salmon are doing their thing, make the dressing and the horseradish yogurt.
  • For the dressing:
  • Whisk oil and vinegar in a bowl big enough to hold the potatoes. Whisk half of scallions and tarragon into dressing. Set remaining scallions and tarragon aside for serving.
  • For the yogurt:
  • Combine horseradish, vinegar, and a large pinch of salt in a small bowl; let sit 5 minutes. Whisk in yogurt and oil; season with salt and pepper.
  • For the herbs and assembly:
  • As soon as potatoes are done cooking, drain and add to bowl with dressing. Toss to coat and season with kosher salt and pepper.
  • Heat oil in a large saucepan over medium. Toss herbs and cornstarch in a fine-mesh sieve. Test oil temperature by adding an herb leaf. The oil should sizzle intensely (it may spatter) and the leaf should darken on contact. Fry herbs in batches until crisp and vibrant green, about 5 seconds per batch. Transfer to paper towels with a slotted spoon. Season lightly with kosher salt. (If you'd like to skip this step, we get it. Chop herbs instead.)
  • Dress salmon with fried herbs and sea salt. Toss potatoes to redistribute dressing and top with sea salt and reserved scallions and tarragon. Serve salmon with potatoes and horseradish yogurt alongside.

COLD-POACHED SALMON NICOISE SALAD WITH CRISPY POTATOES



Cold-Poached Salmon Nicoise Salad with Crispy Potatoes image

Provided by Valerie Bertinelli

Time 1h15m

Yield 8 servings

Number Of Ingredients 21

1 cup dry and crisp white wine
1 tablespoon Dijon mustard
5 sprigs fresh dill
2 lemons, 1 sliced in half, the other sliced into thin rounds
1 pound salmon, pin bones removed, skin intact
Kosher salt and freshly ground black pepper
1/3 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon chopped fresh dill fronds
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 pound baby Yukon gold potatoes
Kosher salt and freshly ground black pepper
4 large eggs
1/2 pound haricot vert or thin green beans, trimmed
1/4 cup olive oil
1 large head frisee lettuce, cut into bite-size pieces (about 5 cups)
1 romaine heart, cut into bite-size pieces (about 3 cups)
1 cup cherry tomatoes, sliced in half
1/2 cup pitted kalamata olives, sliced in half

Steps:

  • For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely.
  • For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad.
  • For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert.
  • Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.
  • Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that's totally fine! Remove to a plate and set aside until ready to assemble.
  • To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.

SLOW ROASTED SALMON WITH POTATOES AND LEMON-HERB VINAIGRETTE



Slow Roasted Salmon with Potatoes and Lemon-Herb Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

Canola oil, for drizzling
2 medium Idaho potatoes, peeled, sliced into 1/8-inch-thick slices
Kosher salt and freshly ground black pepper
1 heaping tablespoon Dijon mustard
1 lemon, zested and juiced (about 1/4 cup juice)
6 tablespoons extra-virgin olive oil
1 teaspoon finely chopped fresh flat-leaf parsley, plus more for garnish
2 center-cut salmon fillets, 6 ounces each, or one 1 1/2-pound center-cut salmon fillet
1/2 teaspoon finely chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Drizzle canola oil to coat two 8-inch cazuelas or oven-safe dishes. Arrange the potato slices in one even layer on the bottom. Season with salt and pepper and drizzle with more canola oil on top. Bake until the potatoes just begin to brown around the edges and the centers are slightly soft when poked with a fork, 12 to 15 minutes.
  • Meanwhile, whisk together the mustard and lemon juice in a medium bowl; season with salt and pepper. Continue whisking while drizzling in the olive oil until the sauce is emulsified. Add the parsley and mix to combine.
  • Once the potatoes are cooked through, place one salmon fillet in each of the baking dishes and drizzle with canola oil; sprinkle with salt and pepper. Reduce the oven temperature to 250 degrees F and bake to medium doneness, about 15 minutes.
  • Spoon the sauce over the top of the salmon and garnish with the thyme, parsley and lemon zest to taste.

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