I love a simple dinner of seared salmon fillets, especially when it’s paired with a delicious warm potato salad that has just the right amount of horseradish. This meal is a cinch to prepare and tastes absolutely delicious.
Skill Level: Easy
Time to Make: 30 minutes
Ingredients for Seared Salmon with Warm Horseradish Potato Salad
2 8-ounce skin-on salmon fillets
1 pound baby potatoes
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons mayonnaise
1 tablespoon prepared horseradish
2 teaspoons drained capers
1/4 of medium red onion
1/3 of bunch of fresh dill (More or less to taste, I used a small handful of dill)
Prepare Ingredients: Pat the salmon dry and season with salt and pepper. Very thinly slice the red onion. Roughly chop the dill and reserve a pinch for garnish.
Cook the Potatoes: Cover the potatoes with salted water in a pot. Bring to a boil and cook for 15 minutes until fork tender. Drain and then transfer the potatoes back to the same pot and cook over medium heat for 1-2 minutes to cook off the excess water. Carefully cut the potatoes in half.
Prepare the Salad: While the potatoes are cooking, prepare the sauce for the salad. In a medium bowl combine the mayonnaise, capers, horseradish, and thinly sliced onion and toss to combine. Season with salt and pepper and set aside.
Finish the Salad: Right before adding the cooked potatoes to the salad, add the dill and toss to combine. Add the potatoes and gently toss to coat, being careful not to over-mash the potatoes. Taste and season according to your tastes. Keep warm.
Prepare the Salmon: In a medium skillet, heat the olive oil over medium-high until very hot. Add the salmon, skin-side, using your spatula to press the fillet into the pan to ensure the skin has good contact with the skillet. Cook the fillets for 5-7 minutes or until the skin is very crispy and browned. Gently flip and cook an additional 2-3 minutes or until the salmon is cooked to your desired internal temperature, 120ºF for medium-rare, and 130ºF for medium.
To Serve: Divide the potato salad between plates and gently place a salmon fillet on top. Sprinkle with the reserved fresh dill. Enjoy!