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.
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
