Crispy Salmon With Sweet Potatoes And Radicchio Salad Recipes

DINNER SALAD WITH RADICCHIO AND ROASTED SWEET POTATOES

Steps:

• For the spicy cashew dressing:
• Blend cashews, oil, vinegar, red pepper flakes, fish sauce, honey, garlic, and 1/3 cup warm water in a blender until very creamy, smooth, and pourable. Taste dressing and season with salt.
• Do Ahead: Dressing can be made 3 days ahead. Cover and chill.
• For the salad:
• Place a rack in middle of oven; preheat to 425°F. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with kosher salt; turn to coat. Arrange cut side down; roast until tender and cut sides are browned, 20-25 minutes. Let cool.
• Bring a medium pot of water to a boil. Carefully lower eggs into water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool. Remove eggs from ice water, pat dry, and peel.
• Toss radicchio, fennel, and vinegar in a large bowl; season with sea salt. Drizzle 1/2 cup dressing down sides of bowl. Using your hands, fold salad, working from the bottom out toward the sides of the bowl, until evenly coated in dressing.
• Transfer salad to a platter. Tear sweet potatoes and eggs into 1 1/2" pieces and nestle into salad. Season egg yolks with sea salt. Drizzle more dressing over and top with cashews and cilantro. Serve with remaining dressing alongside.

SALMON WITH POTATO SALAD AND HORSERADISH YOGURT

Steps:

• For the potatoes and salmon:
• Preheat oven to 250°F. Place potatoes in a medium pot. Pour in water to cover and add a few generous pinches of salt. Bring to a boil; reduce heat and gently simmer until a paring knife easily pierces potatoes, 20-25 minutes.
• Meanwhile, place salmon in a large baking dish and coat with oil. Season both sides with salt and pepper; place skin side down and sprinkle with caraway. Bake until a cake tester or thin knife blade inserted laterally through fillet meets no resistance, 25-30 minutes. (Fish should be opaque throughout and just able to flake.) While the potatoes and salmon are doing their thing, make the dressing and the horseradish yogurt.
• For the dressing:
• Whisk oil and vinegar in a bowl big enough to hold the potatoes. Whisk half of scallions and tarragon into dressing. Set remaining scallions and tarragon aside for serving.
• For the yogurt:
• Combine horseradish, vinegar, and a large pinch of salt in a small bowl; let sit 5 minutes. Whisk in yogurt and oil; season with salt and pepper.
• For the herbs and assembly:
• As soon as potatoes are done cooking, drain and add to bowl with dressing. Toss to coat and season with kosher salt and pepper.
• Heat oil in a large saucepan over medium. Toss herbs and cornstarch in a fine-mesh sieve. Test oil temperature by adding an herb leaf. The oil should sizzle intensely (it may spatter) and the leaf should darken on contact. Fry herbs in batches until crisp and vibrant green, about 5 seconds per batch. Transfer to paper towels with a slotted spoon. Season lightly with kosher salt. (If you'd like to skip this step, we get it. Chop herbs instead.)
• Dress salmon with fried herbs and sea salt. Toss potatoes to redistribute dressing and top with sea salt and reserved scallions and tarragon. Serve salmon with potatoes and horseradish yogurt alongside.

RUSSIAN SALMON AND POTATO SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
• While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
• Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
• Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.

WARM SALMON SALAD WITH CRISPY POTATOES

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Add potatoes and cook, turning once, until brown and crispy, 5 to 6 minutes per side.
• Transfer to a plate and season with ¼ teaspoon salt; cover with foil to keep warm.
• Combine the remaining 1 tablespoon oil, ¼ teaspoon salt, shallot and vinegar in a small saucepan.
• Bring to a boil over medium heat.
• Remove from the heat and whisk in buttermilk.
• Place salmon in a medium bowl and toss with the warm dressing.
• Divide arugula among 4 plates and top with the potatoes and salmon.

CITRUSY ROASTED SALMON AND POTATOES

Steps:

• Set a rack in the center of the oven and heat the oven to 425 degrees.
• In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
• Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
• Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

POTATO AND SALMON SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with nonstick spray.
• Arrange salmon fillets on the prepared baking sheet and season with salt and pepper.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and let cool.
• While the fish is baking, scrub potatoes and cut into 1-inch cubes. Place in a pot and cover with salted water. Boil the potatoes until fork-tender, 15 to 20 minutes. Drain and set aside to cool.
• Flake salmon and chop potatoes; transfer to a large mixing bowl. Chop 6 hard-cooked eggs and add to the salmon mixture with celery and onion.
• Mix salad dressing, mayonnaise, sugar, vinegar, and honey mustard together in a separate bowl.
• Gently mix the dressing into the salad until everything is covered. Transfer salad to a serving bowl. Cut the remaining 2 eggs into wedges and use to decorate the top of the salad.