Roasted Salmon with Potatoes and Herbed Crème Fraîche

Bon Appétit  | June 2014

by Renee Erickson

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photo by Michael Graydon and Nikole Herriott

yield
4 servings

Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.

Ingredients

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Potatoes:

• 1 1/2 pound small waxy potatoes, scrubbed
• Kosher salt
• 2 tablespoons olive oil

Salmon and assembly:

• 1 1 1/2-pound 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

Preparation

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 tablespoon 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.

my notes

via Epicurious.com: New Recipes http://ift.tt/1upV5Gd

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