Recipe by Chef John
"This dish shows off the importance of contrasting textures and temperatures when assembling a dish. The hot, crisp-skinned salmon tops a warm, soft, earthy mushroom and potato salad; both are surrounded by a cool, tangy tomato citronette (vinaigrette made with citrus instead of vinegar). You'll be amazed how delicious the skin of the salmon gets when cooked this crisp!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Yukon Gold potatoes, peeled
2 (4 ounce)
skin-on, boneless salmon fillets
salt and ground black pepper to taste
olive oil, divided
lemon, juiced, divided
herb mustard (such as tarragon mustard)
cherry tomatoes, halved
mushrooms, cut into 1-inch pieces
cayenne pepper, or to taste
Second time's a charm. I have made this twice. The first time I made it just as written, except I broiled the salmon instead of pan cooking it. We did not like the contrast of cold tomatoes with the hot potatoes and fish. We also thought the potatoes and fish needed a little more sauce. I would give it 4 stars as written. The second time, I tweaked things more to our preferences. I broiled the salmon as before. I doubled the tomato marinade and used it to sauté the tomatoes. I then poured it over the potatoes, mushrooms and salmon. 5 stars and company level taste!
* Percent Daily Values are based on a 2,000 calorie diet.
Crispy-Skin Salmon on Potato Mushroom Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 614
Check out our collection of almost 200 grilled burger recipes.
A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Pan-seared salmon with mushrooms, potatoes, and a cherry tomato relish.
Flavorful and scrumptious salmon cakes.
See a quick, high-heat, pan-searing method for cooking salmon on the grill.