Crispy-Skin Salmon on Potato Mushroom Salad Recipe - Allrecipes.com
Crispy-Skin Salmon on Potato Mushroom Salad  Recipe
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Crispy Skin Salmon on Potato Mushroom Salad
Pan-seared salmon with mushrooms, potatoes, and a cherry tomato relish. See more
  • READY IN hrs

Crispy-Skin Salmon on Potato Mushroom Salad

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and cut into bite-size chunks.
  2. Cut 1/2-inch deep slashes lengthwise down the skin-side of each fillet. Season each fillet with salt and black pepper and rub 1/2 teaspoon olive oil into each.
  3. Stir tomatoes, 3 tablespoons olive oil, 1/2 of the lemon juice, herb mustard, salt, and black pepper together in a bowl until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled.
  4. Heat 3 tablespoons olive oil in a nonstick skillet over medium heat. Cook and stir mushrooms and whole garlic clove over medium heat until mushrooms start to wilt, 5 to 10 minutes; remove garlic from skillet. Stir potato chunks, salt, and cayenne pepper into mushrooms; squeeze remaining lemon juice into skillet. Cook and stir until potatoes are crispy and golden, 10 to 12 minutes.
  5. Heat remaining olive oil in a nonstick skillet over medium-high heat. Place salmon, skin-side down, in hot skillet and cook until fish is white about halfway up the sides, 5 to 6 minutes. Flip fish and cook until desired doneness is reached, 3 to 5 minutes more.
  6. Divide potato-mushroom mixture between 2 plates and top each with a salmon fillet. Garnish with tomato mixture.
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Reviews More Reviews

May 23, 2015

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!

 

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Nutrition

  • Calories
  • 831 kcal
  • 42%
  • Carbohydrates
  • 27.7 g
  • 9%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 68.2 g
  • 105%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 30.4 g
  • 61%
  • Sodium
  • 173 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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