French Potato Salad with Roasted Sockeye Salmon
November 21st, 2022A French Side Dish with an Alaskan Twist
The ingredients in a classic French potato salad pair beautifully with wild-caught sockeye salmon. Parsley, dill, dijon mustard and vinegar all enhance the flavor of a roasted salmon fillet. Best served warm, this salmon potato salad makes for a great side dish at a festive gathering, or can be served as an entree when accompanied by a salad.
Recipe notes: This dish calls for malt vinegar, which has a bit of sweetness, like the champagne vinegar that is traditionally used in a vinaigrette for French potato salad. You can use either that you have on hand. As for the potatoes, try to shop for ones that are similar in size so that they cook evenly.
About Chef Alexandra:
Alexandra Albrecht has been working as a personal chef in New York City and Long Island for over 10 years. Whether she’s cooking for clients, teaching cooking classes or preparing dinner for her family of three, she centers her ethics of sourcing the finest seasonal ingredients to ensure delicious, balanced and nutrient-dense meals. She is also a professional dancer and therefore has a deep personal understanding of how proper nutrition fuels a healthy, active lifestyle.
French Potato Salad with Salmon
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
18 minutes
Total time
33 minutes
Yield
6-8 servings
Ingredients
- 2 (6-ounce) portions Sockeye Salmon
- Salt and freshly ground pepper
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons of malt vinegar (or another vinegar of choice)
- 1 heaping tablespoon dijon mustard
- ¾ cup shallot or sweet onion, thinly sliced
- 2 tablespoons butter, divided
- 1½ pounds baby red potatoes
- 1½ cups loose packed parsley leaves, roughly chopped
- ¾ cup loose packed dill, stems removed, roughly chopped
Instructions
1. Set a large pot of salted water over high heat. Preheat oven to 450F.
2. In a large mixing bowl, combine olive oil, vinegar, mustard and shallot. Season well with salt and pepper and whisk. Place 1 tablespoon of butter in the vinaigrette and set aside.
3. When water has come to boil, carefully add potatoes and cook until tender, 15 to 18 minutes, depending on the size. Potatoes should be easily pierced by a fork, but still firm enough to hold their shape when tossed in vinaigrette.
4. Meanwhile, pat salmon fillets dry with a clean kitchen towel or paper towel, then arrange fillets skin side down on an aluminum foil-lined baking sheet. Season with salt and pepper and place ½ tablespoon of butter on each fillet. Bake for 6 to 8 minutes, or until salmon flakes easily with a fork. Remove from oven and allow to rest.
5. Drain potatoes and immediately add to vinaigrette. Stir and check seasoning. Flake salmon into the bowl, aiming for pieces similar in size to potatoes. Just before serving, gently fold in parsley and dill. Leftovers can be stored in fridge for 3 days.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
