Salmon With Potato Salad And Horseradish Yogurt

Name: Salmon With Potato Salad And Horseradish Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/4 cup olive oil; 1 tablespoon white wine vinegar; 3 scallions; 1 tablespoon torn tarragon; 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; 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

Servings: persons

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
1/4 cup olive oil
1 tablespoon white wine vinegar
3 scallions
1 tablespoon torn tarragon
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
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

1
Preheat oven to 250u00b0F. 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.
2
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.
3
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.
4
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.
5
As soon as potatoes are done cooking, drain and add to bowl with dressing. Toss to coat and season with kosher salt and pepper.
6
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.)
7
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.

1055

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Salmon With Potato Salad And Horseradish Yogurt falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!