Roasted Salmon with Charred Scallion Potato Salad
Salmon is rich, decadent and unctious without feeling heavy, making it a joy to serve with delicate flavors and textures that come with spring. Paired with a charred scallion potato salad and tender spring vegetables, this dish feels luxurious despite it's simplicity!
Yield: All recipes serve 2 people
Chef Notes: Feel free to omit the bacon to make this dish pescatarian.
When making the potato salad, make sure to adjust as you combine all the parts… Add more vinegar if you want a sharper more acidic potato salad. More mustard if you want more kick, or more mayo for extra creamy!
Components
Salmon (2 Portions)
Bacon Lardons
Charred Scallion Potato Salad
Spring Vegetables
Minced Herbs
Mise
Make potato salad:
Render the lardons- Cut the bacon into 1" strips. Slowly render the fat out of the bacon in a skillet on low heat until crispy.
Boil the potatoes- Dice the potatoes. Boil the potatoes until they are fork tender, 7-12 minutes depending on the size of the dice. Remove from the water and allow to cool.
Char the scallions- Cut the scallions lengthwise through the root end and season with oil and salt. In a large skillet on high heat, char the scallions cut side down until blackened and softened. Allow to cool before chopping up.
Prepare the herbs- mince 2 T italian parsley and 2 T chives. (Save a bit for garnishing the salmon).
Finish the salad- Once all ingredients have come to room temperature, mix together the bacon, potatoes, charred scallions, fresh herbs, mayo, mustard and white vinegar. Season with salt and black pepper to taste.
Roast the vegetables▸ Prepare and trim the vegetables. Season with oil and salt. Feel free to add black pepper, minced garlic, or chile to your vegetables. Roast between 450-550 degrees until fork tender. If you have 2 vastly different sizes/densities of vegetables, roast them separately to improve your control of the cook.
Roast the Salmon: Place the portions of salmon on a sheet tray. Season the salmon on both sides with oil, lemon juice, salt and pepper. Roast between 450-550 degrees until the color turns opaque, the flesh begins to pull away from the skin and the internal temperature is 120 degrees for medium rare, 130 degrees for medium, 140 degrees for well done!
Finish
Place the salmon on plates.
Add a portion of potato salad and vegetables.
Garnish the salmon with extra herbs and enjoy!