Salmon With Asparagus & Twice-Cooked Potatoes
By ltrodrigu
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
- Catfish with Broccoli &... 4.8/5 (6 Votes)
- Pressure Cooker Pork Chops and Rice 4.8/5 (5 Votes)
- Red Pepper Soup with Sun Dried... 4.8/5 (5 Votes)
- Fried Egg, Asparagus Crimini... 4.8/5 (5 Votes)
- Herb Tuna Salad, Clementine... 4.8/5 (5 Votes)
- Potato Salad 4.8/5 (5 Votes)
- Sesame Noodles with Chicken &... 4.6/5 (8 Votes)
- Baked Salmon with Honey Mustard... 4.1/5 (32 Votes)
Review this recipe