Description
Creamy potato salad meets luxurious salmon in this Nordic-inspired dish that marries rich flavors and textures. Salt, herbs, and perfectly crisp salmon elevate this classic recipe, promising a delightful experience for anyone seeking a gourmet twist on familiar ingredients.
Ingredients
Scale
Main Ingredients:
- 12 salmon fillets (skin-on), about 6–8 ounces (170–226 grams) each
- 1 pound (454 grams) small potatoes (fingerling or baby Yukon Gold), quartered or halved
Dressing and Seasoning:
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Garnish and Additional Ingredients:
- 1/4 cup chopped fresh chives or green onions
- 1/4 cup chopped celery (optional, for crunch)
- Lemon wedges (for serving)
Instructions
- Submerge whole potatoes in a chilled, salted water bath. Bring liquid to a vigorous simmer and allow tubers to become tender when pierced with a fork, approximately 15-20 minutes.
- Carefully drain potatoes and allow them to cool slightly, preventing further cooking.
- Craft a creamy dressing by whisking mayonnaise, Dijon mustard, and tangy apple cider vinegar in a spacious mixing vessel.
- Season the dressing mixture with kosher salt and freshly cracked black pepper to elevate flavor profiles.
- Gently fold slightly cooled potatoes into the prepared dressing, ensuring delicate pieces are evenly coated.
- Incorporate finely chopped chives or green onions and diced celery for added texture and herbaceous notes.
- Meticulously pat salmon fillets with absorbent paper towels to ensure maximum skin crispness.
- Generously season flesh side of fish with salt and pepper, creating a flavor foundation.
- Warm olive oil in a heavy-bottomed skillet over medium-high temperature until shimmering.
- Strategically place salmon fillets skin-side down, allowing precise searing for 5-7 minutes until skin transforms into a golden, crispy exterior.
- Swiftly flip fillets and continue cooking an additional 2-3 minutes to complete preparation.
- Plate individual portions of dressed potato salad as a vibrant base.
- Crown each plate with a perfectly cooked salmon fillet, showcasing its crispy skin.
- Accompany the dish with fresh lemon wedges for a bright, citrusy accent.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for a creamy, sturdy texture that holds up well in the salad.
- Rinse potatoes under cold water after boiling to stop the cooking process and prevent mushiness.
- Add herbs like dill or parsley for extra flavor complexity and freshness.
- Salt the potato cooking water generously to enhance the potato’s natural taste from the inside out.
- Pat salmon skin extremely dry before cooking to guarantee an ultra-crispy, golden-brown skin that crackles with each bite.
- Let salmon rest skin-side up after cooking to maintain its crispy texture and prevent soggy skin.
- Swap mayo with Greek yogurt for a lighter, tangier dressing that cuts down on calories.
- Make this dish gluten-free by ensuring all ingredients are certified gluten-free.
- For a dairy-free version, use vegan mayo or olive oil-based dressing.
- Chill potato salad for at least 30 minutes before serving to allow flavors to meld together.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling, Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 530
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg