1. Recipes

How to Make Crispy-Skin Salmon on Potato Mushroom Salad - A Step-by-Step Guide

Salmon is a versatile and delicious fish that can be prepared in numerous ways, from grilling to baking to pan-searing. One popular and tasty way to cook salmon is by preparing it with crispy skin, which adds a delightful crunch and texture to the dish. Paired with a refreshing and flavorful potato mushroom salad, this Crispy-Skin Salmon on Potato Mushroom Salad recipe is sure to become a new favorite in your kitchen.

Salmon is known for its high omega-3 fatty acid content, which is b...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 30 mins
  • Servings: 2
  • Yield: 2 servings

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and cut into bite-size chunks.
  • Cut 1/2-inch deep slashes lengthwise down the skin-side of each fillet. Season each fillet with salt and black pepper and rub 1/2 teaspoon olive oil into each.
  • Stir tomatoes, 3 tablespoons olive oil, 1/2 of the lemon juice, herb mustard, salt, and black pepper together in a bowl until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled.
  • Heat 3 tablespoons olive oil in a nonstick skillet over medium heat. Cook and stir mushrooms and whole garlic clove over medium heat until mushrooms start to wilt, 5 to 10 minutes; remove garlic from skillet. Stir potato chunks, salt, and cayenne pepper into mushrooms; squeeze remaining lemon juice into skillet. Cook and stir until potatoes are crispy and golden, 10 to 12 minutes.
  • Heat remaining olive oil in a nonstick skillet over medium-high heat. Place salmon, skin-side down, in hot skillet and cook until fish is white about halfway up the sides, 5 to 6 minutes. Flip fish and cook until desired doneness is reached, 3 to 5 minutes more.
  • Divide potato-mushroom mixture between 2 plates and top each with a salmon fillet. Garnish with tomato mixture.

    • Nutrition

    831 cal.

    • Total Fat: 68g
    • Saturated Fat: 10g
    • Cholesterol: 50mg
    • Sodium: 173mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 30g
    • Vitamin C: 18mg
    • Calcium: 52mg
    • Iron: 2mg
    • Potassium: 886mg

    Categories

    Seafood recipes
    Potato recipes
    Mushroom recipes
    Salad recipes