Roasted Salmon with Potatoes and Herbed Crème Fraîche

By LRay

Bon Appetit, June 2014, page 81.

Nutritional Information

Calories (kcal) 530 Fat (g) 26 Saturated Fat (g) 7 Cholesterol (mg) 115 Carbohydrates (g) 32 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 38 Sodium (mg) 340

Ingredients

• Potatoes
• 1 1/2 pound small waxy potatoes, scrubbed
• Kosher salt
• 2 tablespoonsolive oil
• Salmon and assembly
• 1 1 1/2-lb. 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 dill sprigs for serving
• 2 radishes, trimmed, thinly sliced

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

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.

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.

For a rich dish like this, Erickson likes àMaurice Cellars 2012 Columbia Valley Viognier ($28), a white with hints of honey from one of her favorite local wineries.