While studying in Boston, I prepped an appetizer version of this salad at a catering gig. Bite-sized, multicolored potatoes were boiled, scooped out and filled with a salmon, onion and potato mixture. This less labor-intensive potato salad has all the flavor of the original recipe, but can be eaten as your "main."
Yellow potatoes were chosen for contrast with the pink salmon. Country style Dijon mustard adds another dimension with its fat mustard seeds that explode when you bite into them.
2 pounds yellow potatoes, cubed
1 tablespoon + 1 teaspoon olive oil
1 pound fresh salmon filet(s)
1/4 large red onion, finely chopped
2 tablespoons fresh dill, chopped
1/4 cup flat leaf parsley, chopped
1/2 teaspoon black pepper
2 tablespoons country style Dijon mustard
2 tablespoons reduced fat mayonnaise
Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper. Spread cubed potatoes in a single layer over the lined baking sheet. Drizzle 1 tablespoon of olive oil over the potatoes. With a pair of tongs, toss the potatoes on the baking sheet to coat evenly with oil. Roast the potatoes in the oven for 35 minutes or until tender, then remove from oven.
Adjust temperature to 350°. To prepare the salmon, in an oven-safe skillet, heat 1 teaspoon olive oil over medium-high heat. Pat-dry salmon with paper towels to remove any excess water. Place salmon with skin side up in hot skillet. Cook for 5 minutes on each side. Put the salmon in the 350° oven for another 5 minutes or until it reaches an internal temperature of 130°. Remove from the oven to rest and it should reach a final internal temperature of 140°.
While the salmon is resting, in a large mixing bowl, add the onions, dill, parsley, pepper, mustard and mayonnaise. Mix in roasted potatoes. Flake in the salmon. Stir to combine. Serve warm or cold.
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