Name: Horseradish Salmon with Potatoes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds red-skinned potatoes, cut into chunks; Kosher salt; 1/2 cup sour cream; 3 tablespoons prepared horseradish, drained; 2 teaspoons Dijon mustard; 1 1/2 teaspoons red wine vinegar; Freshly ground pepper; 4 tablespoons unsalted butter, at room temperature; 1/4 cup plus 1 tablespoon chopped fresh chives; 2 tablespoons chopped fresh tarragon; 4 teaspoons whole coriander seeds; 1 1/2 pounds skin-on center-cut salmon, cut into 4 pieces; 3 tablespoons vegetable oil

Directions

Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until tender, 8 to 10 minutes. Reserve 1/4 cup cooking water, then drain.
Meanwhile, stir together the sour cream, horseradish, mustard and vinegar in a small bowl. Season with salt and pepper. Mash the butter with 1/4 cup chives and the tarragon in a large bowl. Stir the reserved potato cooking water into the butter mixture. Add the potatoes, toss and season with salt and pepper.
Coarsely grind the coriander seeds in a spice grinder (or crush them with the bottom of a small skillet). Season the salmon with the coriander, a few pinches of salt and 1 teaspoon pepper. Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the salmon, skin-side down; reduce the heat to medium and cook until crisp, about 4 minutes. Flip and continue cooking until browned on the other side, 2 to 3 more minutes.
Divide the potatoes and salmon among plates. Top the salmon with the horseradish sauce and remaining 1 tablespoon chives.

Photograph by Andrew Purcell

Horseradish Salmon with Potatoes

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