Skip to main content
万博官网
Search
Search

Roasted Salmon with Potatoes and Herbed Crème Fraîche

5.0

(5)

Read Reviews Triangle
Image may contain Food Dish Meal and Plant
Roasted Salmon with Potatoes and Herbed Crème Fraîche Michael Graydon and Nikole Herriott

Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.

Ingredients

4 servings

Potatoes:

1 1/2 pound small waxy potatoes, scrubbed
Kosher salt
2 tablespoons olive oil

Salmon and assembly:

1 1 1/2-pound piece skin-on salmon
1 tablespoon olive oil, plus more for drizzling
Kosher salt
1/2 cup crème fraîche
2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving
2 radishes, trimmed, thinly sliced

  1. Potatoes:

    Step 1

    Place potatoes in a medium saucepan and add cold water to cover by 1"; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15-20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.

  2. Salmon and assembly:

    Step 2

    Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 tablespoon oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10-15 minutes. Break up salmon into pieces, removing skin if desired.

    Step 3

    Whisk crème fraîche and chopped herbs in a small bowl; season with salt.

    Step 4

    Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.

Reprinted with permission fromWhat's for Dinner? Delicious Recipes for a Busy Lifeby Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Ballantine Books, an imprint of the Random House Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisherCURTIS STONEis the author of five cookbooks and the host ofTop Chef Masterson Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column forMen's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.
Sign InorSubscribe
to leave a Rating or Review

How would you rate Roasted Salmon with Potatoes and Herbed Crème Fraîche?

Leave a Review

Reviews (5)

Back to Top Triangle

  • You are all right. This is a really nice and simple recipe to make. I basically followed the recipe as written and added baby carrots for color and, well, to add a veggie. Trust me, we had no trouble finishing it.

    • pschasey

    • Palm Desert, CA

    • 9/14/2014

  • Very nice, very quick and easy. Served it with sauted leeks tossed with fresh cranberry (borlotti) beans and it was worthy of a dinner party. Next time I won't add the oil to the salmon.

    • MaxG

    • Philadelphia

    • 9/6/2014

  • Simple, satisfying, with a touch of gourmet. I followed the recipe using dill as recommended with the addition of scallions. The creme fraiche, which I made the night before, was the gourmet component of this recipe, greek yogurt would not have been the same.

    • GERRIE9

    • Kitimat, British Columbia

    • 9/4/2014

  • Very nice! Added scallions (lots- onion and ends) and fresh tarragon to Greek yogurt that I put on top of salmon ... Really nice!!! (Also salt and some fresh basil), will do again! My take is four forks!!

    • Maddy2

    • Princeton nj

    • 9/2/2014

  • This was a great meal! I used my favorite salmon rub on the fish and did not chunk as the recipe described. Felt that would be a waste on wonderful wild Alaskan king salmon. Followed recipe for presentation: spread creme fraiche on plate and topped with fish and potatoes. Wonderful flavors and looks beautiful!

    • Anonymous

    • Charlotte NC

    • 7/19/2014

Tags Salmon Fish Seafood Main Nut Free Gluten Free Easy 30 Minutes or Less Weeknight Meals Cookbooks

See Related Recipes and Cooking Tips

Read More
Chocolate Pots de Crème
Making these chocolate pots de crème isn’t quite as easy as pouring cream into jars, but it’s not far off. If you love chocolate pudding, you’ll adore this dessert.
Brioche-Crusted Salmon
For easy crispy salmon on a weeknight, take a page from chef Adrienne Cheatham's book and top your fish with a slice of brioche.
Miso-Marinated Salmon
This lightly miso-marinated salmon is served with a bright green spinach sauce underneath.
Two Potato Sauté
The crucial tool to pull off evenly-sized globes of both sweet and starchy potatoes? A melon baller.
Sweet Potato Pie
This recipe from Toni Tipton-Martin’sJubileeis a cross between sweet potato pudding and a classic custard pie, with an optional caramelized pecan topping for good measure.
Classic Potato Pancakes
These savory potato pancakes are fried in butter and oil for a crisp golden brown crust. Serve with applesauce or sour cream at your next holiday gathering.
Chaat-Style Potato Salad
Expect an explosion of flavor in this potato salad inspired by the sweet-salty Indian snack.
Perfectly Creamy Potato Soup
A deeply comforting soup featuring the humble potato, made complete with a zippy pickled pepper garnish.