SALMON WITH POTATO SALAD AND HORSERADISH YOGURT

Salmon With Potato Salad and Horseradish Yogurt image

This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.

Provided by Chris Morocco

Categories Dinner Salmon Potato Salad Potato Salad Horseradish Yogurt Fish Seafood Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield 4 servings

Number Of Ingredients 25

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Ingredients

For the potatoes and salmon:
1 1/2 pounds small Yukon Gold potatoes, scrubbed, sliced 1/2-inch thick
Kosher salt
1 1/2 pounds skin-on salmon fillet
2 tablespoons olive oil
Freshly ground black pepper
3/4 teaspoon caraway seeds, coarsely chopped
For the dressing:
1/4 cup olive oil
1 tablespoon white wine vinegar
3 scallions
1 tablespoon torn tarragon
For the yogurt:
1 tablespoon finely grated peeled horseradish (from about a 2-inch piece)
1 teaspoon white wine vinegar
Kosher salt
1 cup plain Greek yogurt
1 tablespoon olive oil
Freshly ground black pepper
For the herbs and assembly:
Kosher salt, freshly ground pepper
1/2 cup vegetable oil
1/2 cup mixed tender herb sprigs (such as parsley, tarragon, and sage)
1 tablespoon cornstarch
Flaky sea salt

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.