Heat vegetable oil in a large ovenproof skillet ov
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Ingredients
11/2 pound small waxy potatoes, scrubbed
Kosher salt
2 tablespoons olive oil
1 11/2 1lb. piece skin-on salmon
1 tablespoon olive oil, plus more for drizzling
Kosher salt
1/2 cup crème fraîche
2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dil
2 radishes, trimmed, thinly sliced
Instructions
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 Tbsp. 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.
Originally Submitted
7/16/2014
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