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Categories:
potatoes extra-virgin olive oil salt water bay leaves salmon mayonnaise Dijon mustard lemon juice dill mint celery scallions
Viewed: 73 - Published at: 8 years agoIngredients
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 1 quart water
- 2 bay leaves
- Four 8-ounce skinless salmon fillets
- 1/4 cup plus 3 tablespoons mayonnaise
- 1/4 cup Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped dill
- 2 tablespoons chopped mint
- 3 large celery ribs, sliced 1/4 inch thick
- 3 scallions, thinly sliced
Method
- Preheat the oven to 425.
- In a large bowl, toss the potatoes with 2 tablespoons of the olive oil and season with salt and pepper.
- Arrange the potatoes in a single layer on 2 large rimmed baking sheets.
- Bake in the upper and lower thirds of the oven for 25 minutes, or until browned and crisp.
- With a metal spatula, scrape the potato chips from the baking sheets.
- Meanwhile, in a large, deep skillet, bring the quart of water to a boil with the bay leaves and 1 1/2 tablespoons of salt.
- Reduce the heat so that the water barely simmers.
- Add the fillets, cover and poach over low heat until just cooked, about 6 minutes.
- Using a slotted spoon, remove the fillets and pat dry with paper towels.
- Let the salmon cool and coarsely flake.
- In a large bowl, whisk the mayonnaise with the mustard, lemon juice, dill and mint.
- Whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper.
- Add the flaked salmon, celery, scallions and potato chips and toss.
- Serve right away.
