Roasted Salmon with Potatoes and Herbed Creme Fraiche

I only use wild caught salmon and I'm not a fan of the skin on.  The fish is aromatic with a strong taste as it is (if wild caught) that I always have the fishmonger remove the skin. My local fishmonger, a small business owner, swears that her farm raised is just as tasty but I swear, it is not as beneficial as wild caught.  And if I'm going to eat salmon, it better be good for me! Serves 4.

INGREDIENTS

POTATOES

• 1½ pound small waxy potatoes, scrubbed
• Kosher salt
• 2 tablespoons olive oil

SALMON AND ASSEMBLY

• 1 1½-lb. piece skin-on salmon
• 1 tablespoon olive oil, plus more for drizzling
• Kosher salt
• ½ cup crème fraîche
• 2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving
• 2 radishes, trimmed, thinly sliced

POTATOES

• 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.

SALMON AND ASSEMBLY

• Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 Tbsp. 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.
• Whisk crème fraîche and chopped herbs in a small bowl; season with salt.
• Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.

WINE PAIRING

• For a rich dish like this, Erickson likes àMaurice Cellars 2012 Columbia Valley Viognier ($28), a white with hints of honey from one of her favorite local wineries.

RECIPE BY Renee Erickson

PHOTOGRAPH BY Michael Graydon + Nikole Herriott

NUTRITIONAL INFORMATION

Calories (kcal) 530 Fat (g) 26 Saturated Fat (g) 7 Cholesterol (mg) 115 Carbohydrates (g) 32 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 38 Sodium (mg) 340