Salmon Salad with Crispy Potatoes and Tartar Dressing
Equipment
- Parchment Paper
Ingredients
- ¾ lb. salmon at room temperature
- Kosher salt
- Freshly ground black pepper
- ¾ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 1 tablespoon extra-virgin olive oil
- 12 oz. baby Dutch potatoes cut in half crosswise
- 1 teaspoon baking soda
- 1 ½ tablespoons avocado oil plus extra for the sheet pan
- 10 oz. red leaf lettuce chopped or torn into medium-sized pieces
- ¼ large red onion thinly sliced
- Tartar Dressing to taste
- Fresh dill roughly chopped, to taste
Instructions
- Adjust rack to middle position and preheat oven to 325°F.
- Place salmon, skin side down, on a parchment-lined sheet pan. Sprinkle generously with Kosher salt and then some freshly ground black pepper, to taste. Sprinkle evenly with garlic powder and dried oregano, then rub salmon all over with olive oil. Roast for 20-23 minutes, until just cooked through and tender. (TIP: If doubling the recipe, cook for a few minutes longer)
- When salmon is done cooking, raise oven temperature to 400°F. Let salmon cool to room temperature, then flake into medium-sized pieces. Discard the skin.
- While the salmon cooks, place the potatoes in a medium pot and cover with salted water. Bring to a boil over high heat, then add in baking soda, and cook for 8-10 minutes, until cooked through but not super soft.
- Drain water from potatoes. Close potatoes in the pot with a tight-fitting lid and shake vigorously to rough up the potatoes. Smash remaining potatoes that haven’t broken apart, using the bottom of a wooden spoon or a knife. Mix with avocado oil and season with Kosher salt.
- Prepare a sheet pan (you can use the same sheet pan as the salmon) drizzled with avocado oil. Spread the potatoes onto the sheet pan. Roast for 40-50 minutes, flipping the potatoes once or twice in between, until browned and crispy. Let cool slightly until warm.
- In a large bowl, toss the lettuce, red onion, flaked salmon, warm crispy potatoes, and as much of the Tartar Dressing as you’d like. Season with Kosher salt and freshly ground black pepper and toss again. Sprinkle with fresh dill and serve immediately.
Notes
Salmon can be made up to two days ahead of time and stored in an airtight container in the refrigerator.
Potatoes are best made the day of serving, since they will lose their crispiness if stored in the refrigerator. If making a few hours ahead of time, simply reheat in the oven until warmed through, right before serving. However, they can be stored in an airtight container in the refrigerator for up to 3 days, if needed. Reheat with additional avocado oil in the oven or in a pan on the stovetop until crisped again.
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