Menu Enter a recipe name, ingredient, keyword...

Salmon With Asparagus & Twice-Cooked Potatoes

By

Google Ads
Rate this recipe 4.8/5 (5 Votes)

Ingredients

  • Kosher salt
  • 4 medium red-skin potatoes
  • 4 (6-ounce) salmon fillets
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • 1 bunch jumbo asparagus, tough ends trimmed and sliced on diagonal into 1-inch pieces
  • 2 tablespoons vermouth or white wine
  • 1/4 cup crème fraîche
  • 3 tablespoons chopped anise hyssop, or mix of parsley and tarragon
  • Freshly ground black pepper

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 300 degrees. Bring a medium pot of salted water to a boil over high heat. Add potatoes and boil until just tender, 20 minutes. Drain. When cool enough to handle, peel potatoes and flake into bite-size pieces. Set aside to air-dry.

Season salmon with salt. Rub a baking dish with 1 tablespoon oil. Arrange salmon, skin-side down, in dish and cover with aluminum foil. Roast until flesh flakes when lightly prodded, about 12 minutes. Remove skin.

Meanwhile, melt half the butter in a large sauté pan over medium-high heat. Add asparagus and sauté until bright green, about 2 minutes. Add vermouth and simmer until just tender, about 2 minutes more. Transfer asparagus to a bowl and let cool slightly, 3 minutes. Season with salt, crème fraîche and herbs.

Meanwhile, set another large sauté pan over medium-high heat and slick with remaining oil. Once hot, add potatoes and cook until browned, 2 minutes. Flip potatoes, add remaining butter and cook until crisped, 2 minutes more. Season with salt and pepper.

Divide asparagus among 4 plates. Arrange potatoes over asparagus and top with salmon.

You'll also love

Review this recipe

Scalloped Potatoes and Cheese Vegan Scalloped Potatoes