CRISPY-SKIN SALMON ON POTATO MUSHROOM SALAD
This dish shows off the importance of contrasting textures and temperatures when assembling a dish. The hot, crisp-skinned salmon tops a warm, soft, earthy mushroom and potato salad; both are surrounded by a cool, tangy tomato citronette (vinaigrette made with citrus instead of vinegar). You'll be amazed how delicious the skin of the salmon gets when cooked this crisp!
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h30m
Yield 2
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and cut into bite-size chunks.
- Cut 1/2-inch deep slashes lengthwise down the skin-side of each fillet. Season each fillet with salt and black pepper and rub 1/2 teaspoon olive oil into each.
- Stir tomatoes, 3 tablespoons olive oil, 1/2 of the lemon juice, herb mustard, salt, and black pepper together in a bowl until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled.
- Heat 3 tablespoons olive oil in a nonstick skillet over medium heat. Cook and stir mushrooms and whole garlic clove over medium heat until mushrooms start to wilt, 5 to 10 minutes; remove garlic from skillet. Stir potato chunks, salt, and cayenne pepper into mushrooms; squeeze remaining lemon juice into skillet. Cook and stir until potatoes are crispy and golden, 10 to 12 minutes.
- Heat remaining olive oil in a nonstick skillet over medium-high heat. Place salmon, skin-side down, in hot skillet and cook until fish is white about halfway up the sides, 5 to 6 minutes. Flip fish and cook until desired doneness is reached, 3 to 5 minutes more.
- Divide potato-mushroom mixture between 2 plates and top each with a salmon fillet. Garnish with tomato mixture.
Nutrition Facts : Calories 830.6 calories, Carbohydrate 27.7 g, Cholesterol 50.4 mg, Fat 68.2 g, Fiber 3.7 g, Protein 30.4 g, SaturatedFat 9.9 g, Sodium 173.4 mg, Sugar 1.6 g
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Ikram Isr19
[email protected]This dish was a disappointment. The salmon was overcooked and the potato and mushroom salad was bland.
Marigia kostopoulou
[email protected]I thought the salmon was a bit dry, but the potato and mushroom salad was very good.
daughteroftheking
[email protected]I've made this dish several times now and it always turns out great! It's a great weeknight meal because it's quick and easy to make.
Khalifa Butt
[email protected]The salmon came out perfectly! The skin was crispy and the flesh was moist and flaky. I served it with the potato and mushroom salad, which was also very good.
Beatrice Victoria
[email protected]This salmon dish was a hit with my family! The skin was crispy, the salmon was flaky and moist. The potato and mushroom salad was also delicious. It was a bit time-consuming to make, but it was definitely worth it.