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We quickly pan-seared salmon fillets to get a nice, crisp exterior and topped them with a simple Dijon-caper pan sauce. The perfect complement to this dish: crispy, salty smashed potatoes. We served ours tossed with fresh spring greens and a tangy lemon dressing — the acidity of the lemon cuts through the rich fattiness of the fish.

Salmon and Crispy Potatoes

Servings: 4

Ingredients

    For the crispy smashed potatoes:
  • 2 lbs Yukon Gold potatoes
  • 4 Tbsp grapeseed oil
  • Kosher salt, to taste
  • 1 bunch curly endives or frisée
  • 1 Tbsp lemon juice
  • 2Tbsp crème fraîche
    • For the salmon:
  • 2 lbs fresh salmon, skinned
  • 2 Tbsp grapeseed oil
  • 2 Tbsp unsalted butter
  • 1 small shallot, minced
  • ½ cup white wine
  • 1 tsp Dijon mustard
  • 1 Tbsp capers
  • 1 tsp fresh dill
  • Kosher salt, to taste
  • Black pepper, to taste

Directions

  1. To make the crispy smashed potatoes: Preheat the oven to 450º.
  2. Set the potatoes on a baking pan, pierce each one 2 to 3 times with a fork, and slide them into the oven. Bake for 45 minutes or until tender. Set aside to cool.
  3. Once the potatoes are cool, gently smash them with the back of a wooden spoon to create large chunks.
  4. In a large non-stick sauté pan, heat the oil over medium-high heat until it’s shimmering. Add the potato pieces, sauté them on one side until crispy, and then turn, repeating until the potatoes are crisp on all sides.
  5. While the potatoes are still warm, put them in large bowl and season liberally with salt.
  6. Add the endive, lemon juice, and crème fraîche and toss to combine. Set aside.
  7. To make the salmon: In a large skillet, heat the oil over medium-high heat. Once hot, gently lay the salmon fillets down in the hot oil — away from you to avoid spattering — and sear for about 3 minutes, or until the bottom is golden brown. Flip and cook the other side for another 2 to 3 minutes. Remove the fillets and discard the oil.
  8. Add the butter and shallots to the pan and sauté for 2 minutes.
  9. Add the wine, Dijon mustard, and capers, and simmer until the sauce thickens.
  10. Add the dill, and remove the sauce from the heat.
  11. Plate the salmon fillets, spoon the sauce over them, nestle the crispy smashed potatoes in beside them, and serve immediately.