Salmon With Potato Salad and Horseradish Yogurt
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Chris Morocco
This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.
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
Instructions
Preheat oven to 250 °F. 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.
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.
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