Salmon with Potatoes and Horseradish Sauce

Name: Salmon with Potatoes and Horseradish Sauce
Yield: Serves 4 (serving size: 1 fillet, about 1/2 cup potatoes, and about 1 1/2 tbsp. sauce)
Ingredients: 3 tablespoons canola oil, divided; 1 pound baby red potatoes, cut into 1/4-in.-thick slices; ½ cup water; 1 teaspoon kosher salt, divided; ¾ teaspoon black pepper, divided; 4 (6-oz.) skin-on salmon fillets (1 in. thick); ½ cup light sour cream; 2 tablespoons chopped fresh dill; 1 tablespoon creamy prepared horseradish

3 Ratings
3 Reviews

You can't go wrong when you start with salmon and a sour cream sauce, especially if the sauce is flavored with dill and horseradish. Fill out the plate with a side of steamed green beans.

By Robin Bashinsky

This Story Originally Appeared On cookinglight.com

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Credit: Romulo Yanes; Food Styling: Torie Cox; Prop Styling: Claire Spollen

Recipe Summary

Yield:

Serves 4 (serving size: 1 fillet, about 1/2 cup potatoes, and about 1 1/2 tbsp. sauce)

Nutrition Info

Ingredients

3 tablespoons canola oil, divided
1 pound baby red potatoes, cut into 1/4-in.-thick slices
½ cup water
1 teaspoon kosher salt, divided
¾ teaspoon black pepper, divided
4 (6-oz.) skin-on salmon fillets (1 in. thick)
½ cup light sour cream
2 tablespoons chopped fresh dill
1 tablespoon creamy prepared horseradish

Directions

Step 1
Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high. Add potatoes; cook 8 minutes or until golden, stirring occasionally. Add 1/2 cup water; bring to a boil. Reduce heat and simmer, partially covered, 8 minutes or until potatoes are tender. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.

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Step 2
Meanwhile, heat remaining 1 1/2 tablespoons oil in a large skillet over high. Sprinkle salmon with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add salmon to pan; cook 4 minutes on each side or until desired degree of doneness.
Step 3
Combine sour cream, dill, and horseradish in a bowl. Serve with salmon and potatoes.

Nutrition Facts

Per Serving:

457 calories; fat 25.1g; saturated fat 4.7g; mono fat 11.3g; poly fat 7.5g; protein 37g; carbohydrates 20g; fiber 2g; cholesterol 105mg; iron 2mg; sodium 618mg; calcium 68mg; sugars 2g.

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loveoursons

02/22/2018

The salmon was pretty bland, but the horseradish sauce compensated for that. I thought the potatoes were too oily. I got them pretty thin using a mandoline and they soaked up the oil.If I made this over again, I would oven roast the potatoes on high heat with a little bit of oil. I substitued non fat Greek yogurt for the sour cream to make it healthier.

daneanp

03/16/2017

I omitted the water in the potatoes and just cooked them in the olive oil for about 25-30 minutes. I started at high heat for about 4 minutes then reduced to medium, stirring often. They came out perfectly. The salmon was pretty plain jane, but with the sauce it made for a nice combination of flavors. Would make again - very easy.

CookinInColo

02/28/2017

The potatoes were very good. Make sure they get nice and brown before adding the water. The water boiled off pretty quickly because the pan was very hot, so I added another 1/2 cup and they were done perfectly. The horseradish sauce was very tasty.

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Salmon with Potatoes and Horseradish Sauce

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Salmon with Potatoes and Horseradish Sauce

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Salmon with Potatoes and Horseradish Sauce

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Salmon with Potatoes and Horseradish Sauce