Sautéed Salmon With Potatoes And Creamy Anchovy Sauce Recipe Recipe

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.

No additional tips available.

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

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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.

Sautéed Salmon With Potatoes And Creamy Anchovy Sauce Recipe

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