Best Salmon With Potato Salad And Horseradish Yogurt Recipes

SALMON WITH POTATOES AND HORSERADISH-TARRAGON SAUCE

Salmon With Potatoes and Horseradish-Tarragon Sauce image

Adapted from an 18th-century recipe by George Lang for his 1971 cookbook, "The Cuisine of Hungary," this recipe layers roast potatoes with just-tender baked salmon and a fresh swipe of horseradish sauce. You could substitute the potatoes with carrots, beets or other root vegetables, or you could play around with more tender vegetables like zucchini or fennel, though you'd need to slice them more thickly and reduce the cook time in Step 1. Likewise, halibut, cod or another white fish can be used instead of salmon. The bright horseradish sauce keeps the salmon moist and gives this dish verve, pairing horseradish's peppery punch with tangy sour cream and fresh herbs.

Provided by Joan Nathan

Categories dinner, casseroles, seafood, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
3 medium Yukon Gold potatoes (about 1 pound), unpeeled
Kosher salt and black pepper
1/2 cup chopped shallots
1 cup sour cream or Greek yogurt
1/3 cup drained prepared horseradish
3 tablespoons tarragon
3 tablespoons minced chives
1/8 teaspoon white pepper (optional)
2 pounds boneless, skinless salmon or halibut fillet
1 teaspoon hot paprika

Steps:

Heat oven to 400 degrees and liberally grease a 9-by-13-inch glass baking dish with butter. Slice the potatoes paper-thin (less than 1/8-inch thick) and line the dish with the potatoes, slightly overlapping them as you arrange them in an even layer. Season generously with salt and pepper, dot with the shallots and bake until the potatoes are almost cooked through, about 20 minutes.
Meanwhile, prepare the horseradish-tarragon sauce: Add the sour cream, prepared horseradish, 2 tablespoons each tarragon and chives, white pepper (if using) and 1 teaspoon salt to a medium bowl and stir to combine. Refrigerate. (This makes about 1 1/3 cups.)
Sprinkle the salmon with the paprika and season with salt. Remove the dish from the oven and gently place the salmon on top of the potatoes. Brush 2 to 3 tablespoons of the horseradish-tarragon sauce over the salmon to coat, then bake until the fish flakes with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
Sprinkle the fish with the remaining 1 tablespoon each tarragon and chives. Serve with the remaining horseradish-tarragon sauce.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 698 milligrams, Sugar 4 grams, TransFat 0 grams

POTATO AND HORSERADISH CRUSTED SALMON

Potato and Horseradish Crusted Salmon image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 medium russet potato (about 9 ounces), peeled and cut into sixths
Kosher salt, as needed, plus 2 teaspoons
6 tablespoons unsalted butter, at room temperature
Four 6-ounce center-cut skinless salmon fillets
Freshly ground black pepper
3 tablespoons half-and-half
2 to 3 tablespoons drained prepared horseradish
Four 2-inch-long chive segments, for garnish

Steps:

Place a rack about 4 inches from the broiler element and preheat.
Put the potato in a medium saucepan, cover with water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower the heat, and simmer until very tender, about 10 minutes. Drain and cool slightly.
Meanwhile, preheat a large skillet over medium-high heat. Add 2 tablespoons of the butter and heat. Season the salmon all over with salt and pepper. When the butter's foaming subsides, place the salmon, in the skillet and cook, turning once, until well-browned, about 1 1/2 minutes per side. Transfer to a baking sheet.
Put the cooked potatoes in a small bowl with the 2 teaspoons salt, 2 tablespoons butter, half-and-half, and horseradish and, using a fork, mash until fluffy. Season with pepper, to taste.
Melt the remaining 2 tablespoons butter in a small saucepan. Using your hands, press about 1/4 of the potato mixture onto the top of each salmon fillet, to form a thin crust. Lightly brush the potato with the melted butter.
Place the salmon under the broiler and cook until still slightly pinkish inside and the crusts are golden brown, about 10 minutes. Transfer to serving platter and garnish with the chive segments. Serve immediately.
Copyright 2001 Television Food Network, G.P. All rights reserved

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

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.