Horseradish Salmon with Potatoes
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 530
- Total Fat
- 29 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 124 milligrams
- Sodium
- 711 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 4 grams
- Sugar
- 4 grams
- Protein
- 39 grams
- Total: 30 min
- Active: 25 min
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.