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Gallery Poached Salmon, Spinach, and Potato Salad Credit: Stephen Kent Johnson Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1 pound fingerling potatoes Kosher salt and freshly ground pepper 1 skin-on salmon fillet (1 pound), preferably wild, room temperature 6 tablespoons unsalted butter 2 tablespoons minced shallot 1 teaspoon Dijon mustard 3 tablespoons sherry vinegar 8 ounces spinach, tough stems removed, well washed and spun dry 1/2 cup packed mint leaves Flaky sea salt, such as Maldon, for serving
Gallery Poached Salmon, Spinach, and Potato Salad Credit: Stephen Kent Johnson
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Gallery
Poached Salmon, Spinach, and Potato Salad Credit: Stephen Kent Johnson
Poached Salmon, Spinach, and Potato Salad
Credit: Stephen Kent Johnson
Poached Salmon, Spinach, and Potato Salad
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Recipe Summary
prep: 25 mins total: 45 mins
Servings: 4
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 1 pound fingerling potatoes Kosher salt and freshly ground pepper 1 skin-on salmon fillet (1 pound), preferably wild, room temperature 6 tablespoons unsalted butter 2 tablespoons minced shallot 1 teaspoon Dijon mustard 3 tablespoons sherry vinegar 8 ounces spinach, tough stems removed, well washed and spun dry 1/2 cup packed mint leaves Flaky sea salt, such as Maldon, for serving
Directions
Combine potatoes and 1 tablespoon kosher salt in a straight-sided skillet; add enough water to cover. Boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. With a slotted spoon, transfer to a bowl; cover to keep warm. Generously season fish with kosher salt and pepper. Gently lower into skillet, skin-side down, adding more water if fish is not fully submerged. Return to a boil; then remove from heat, cover, and let stand until fish is just cooked through, 5 to 7 minutes (depending on thickness of fillet). Transfer to a plate, skin-side up; cover to keep warm.
Melt butter in a medium saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat and immediately whisk in shallot, Dijon, and vinegar (mixture will foam and splatter). Season generously with kosher salt and pepper; cover to keep warm.
Halve potatoes and toss with spinach, mint, and two-thirds of vinaigrette; divide evenly among 4 plates. Remove skin from fish; drizzle with remaining vinaigrette. Flake into several pieces, divide among salads, and serve, sprinkled with flaky salt.
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All Reviews for Poached Salmon, Spinach, and Potato Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Poached Salmon, Spinach, and Potato Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
