Sautéed Salmon With Potatoes And Creamy Anchovy Sau

Name: Sautéed Salmon With Potatoes And Creamy Anchovy Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Yukon Gold potatoes (about 4 medium) quartered; Kosher salt and freshly ground black pepper; 2 scallions, ends and white parts discarded, green parts thinly sliced; 2 tablespoons fresh parsley, chopped; 4 (6 ounce)salmon fillets, skin on; 1/4 cup canola oil; 10 anchovy fillets, preferably packed in olive oil, drained; 2 tablespoons juice from 1 lemon; 1 tablespoon drained capers; 1 tablespoon chopped fresh parsley leaves; 3 tablespoons extra-virgin olive oil; 2 tablespoons heavy cream

Servings: persons

2 pounds Yukon Gold potatoes (about 4 medium) quartered
Kosher salt and freshly ground black pepper
2 scallions, ends and white parts discarded, green parts thinly sliced
2 tablespoons fresh parsley, chopped
4 (6 ounce)salmon fillets, skin on
1/4 cup canola oil
10 anchovy fillets, preferably packed in olive oil, drained
2 tablespoons juice from 1 lemon
1 tablespoon drained capers
1 tablespoon chopped fresh parsley leaves
3 tablespoons extra-virgin olive oil
2 tablespoons heavy cream

1
Add potatoes to a large pot and cover with water. Season generously with salt. Bring to a boil over high heat and simmer until tender and fork slides in easily, 15 to 20 minutes. When done, drain in a colander. Toss in a large bowl with green scallions and 2 tablespoons of parsley. Season with salt and pepper to taste.
2
Season salmon fillets on both sides with salt and pepper. Heat oil in a large non-stick skillet over medium-high heat until shimmering. Add salmon fillets skin side down, and carefully press the fillets down with a spatula or your fingers for a few seconds so that the skin has full contact with the skillet. Cook until browned on the bottom, 4 to 5 minutes. Carefully flip fillets and cook for 1 minute on the other side. Remove fillets and set aside.
3
: Puree the anchovies, lemon juice, capers, and parsley in a food processor. With the blades running, pour in the olive oil and heavy cream until the sauce is smooth and thick, about 20 seconds. Transfer to a bowl and season to taste with salt and pepper.
4
Serve salmon fillets and potatoes with the creamy vinaigrette on the side.

2857

kcal

Calories

292

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 2 pounds Yukon Gold potatoes (about 4 medium) quartered, Kosher salt and freshly ground black pepper, 2 scallions, ends and white parts discarded, green parts thinly sliced, 2 tablespoons fresh parsley, chopped, and more.

Yes, Sautéed Salmon With Potatoes And Creamy Anchovy Sauce Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sautéed Salmon With Potatoes And Creamy Anchovy Sauce Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions