Salmon with potato salad
Delight in the harmonious blend of tenderly roasted salmon and crisp potato salad. A symphony of flavors awaits in this delectable dish.
Ingredients:
- 1360g multicolored baby potatoes, scrubbed
- 6 medium scallions
- .6666 cup olive oil
- 8 large cloves garlic, very thinly sliced (about ⅓ cup)
- 2 ¾ teaspoon kosher salt, divided, plus more for water
- ¼ cup white wine vinegar
- 2 tablespoons whole-grain mustard
- ½ teaspoon freshly ground black pepper
- ½ cup packed fresh flat-leaf parsley leaves, chopped
- ½ cup packed fresh basil leaves, chopped
Instructions:
- Boil the potatoes in a large pot with salted water until they are tender, which should take around 16 to 18 minutes. Be cautious not to overcook them. After draining, rinse them under cold water and allow them to cool for 5 minutes. Then, cut the potatoes in half or quarters depending on their size.
- While the potatoes are cooking, finely chop the white and light green parts of the scallions, and thinly slice the dark green parts. Cook the oil and garlic in a small skillet until the garlic turns golden. Remove the garlic and season with salt, then add the chopped scallions to the skillet and cook until softened. Transfer this mixture to a bowl and let it cool for about 10 minutes.
- Combine vinegar, mustard, pepper, and salt with the scallion-oil mixture. Mix well and then add the potatoes, parsley, basil, and the sliced dark green parts of scallions. Gently fold everything together. Serve topped with crispy garlic chips.
Summary:
- Calories: 2285 kcal
- Fat: 146 g
- Protein: 151 g
- Carbs: 88 g
- Potassium: 4827 mg
- Magnesium: 323 mg