Description
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!
Ingredients
- ½ pound Yukon Gold potatoes, peeled
- 2 (4 ounce) skin-on, boneless salmon fillets
- salt and ground black pepper to taste
- 9 tablespoons olive oil, divided
- 1 lemon, juiced, divided
- 1 teaspoon herb mustard (such as tarragon mustard)
- 1 cup cherry tomatoes, halved
- 2 cups mushrooms, cut into 1-inch pieces
- 1 clove garlic, peeled
- 1 pinch cayenne pepper, or to taste
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr 30 mins
Servings: 2