This recipe was so good it seemed a shame not to pass it along. It is a newly acquired recipe from Bon Apetite’ Don’t have Crème fraiche not to worry you can use Greek yogurt as a substitute.
· 1 1/2 pound small waxy potatoes, scrubbed
· Kosher salt
· 2 tablespoons olive oil
Salmon and assembly:
· 1 1 1/2-pound piece skin-on salmon
· 1 tablespoon olive oil, plus more for drizzling
· Kosher salt
· 1/2 cup crème fraîche or Greek yogurt
· 2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving
· 2 radishes, trimmed, thinly sliced
Place potatoes in a medium saucepan and add cold water to cover by 1"; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15-20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.
Salmon and assembly:
Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 tablespoon oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10-15 minutes. Break up salmon into pieces, removing skin if desired.
Whisk crème fraîche and chopped herbs in a small bowl; season with salt.
Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.
ingredients
Potatoes:· 1 1/2 pound small waxy potatoes, scrubbed
· Kosher salt
· 2 tablespoons olive oil
Salmon and assembly:
· 1 1 1/2-pound piece skin-on salmon
· 1 tablespoon olive oil, plus more for drizzling
· Kosher salt
· 1/2 cup crème fraîche or Greek yogurt
· 2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving
· 2 radishes, trimmed, thinly sliced
preparation
Potatoes:Place potatoes in a medium saucepan and add cold water to cover by 1"; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15-20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.
Salmon and assembly:
Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 tablespoon oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10-15 minutes. Break up salmon into pieces, removing skin if desired.
Whisk crème fraîche and chopped herbs in a small bowl; season with salt.
Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.
