Salmon With Potatoes and Horseradish-Tarragon Sauce
Updated Feb. 10, 2020
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 2tablespoons unsalted butter
- 3medium Yukon Gold potatoes (about 1 pound), unpeeled
- Kosher salt and black pepper
- ½cup chopped shallots
- 1cup sour cream or Greek yogurt
- ⅓cup drained prepared horseradish
- 3tablespoons tarragon
- 3tablespoons minced chives
- ⅛teaspoon white pepper (optional)
- 2pounds boneless, skinless salmon or halibut fillet
- 1teaspoon hot paprika
Nutritional analysis per serving (6 servings)
492 calories; 32 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 34 grams protein; 699 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees and liberally grease a 9-by-13-inch glass baking dish with butter. Slice the potatoes paper-thin (less than ⅛-inch thick) and line the dish with the potatoes, slightly overlapping them as you arrange them in an even layer. Season generously with salt and pepper, dot with the shallots and bake until the potatoes are almost cooked through, about 20 minutes.
- Step 2
Meanwhile, prepare the horseradish-tarragon sauce: Add the sour cream, prepared horseradish, 2 tablespoons each tarragon and chives, white pepper (if using) and 1 teaspoon salt to a medium bowl and stir to combine. Refrigerate. (This makes about 1⅓ cups.)
- Step 3
Sprinkle the salmon with the paprika and season with salt. Remove the dish from the oven and gently place the salmon on top of the potatoes. Brush 2 to 3 tablespoons of the horseradish-tarragon sauce over the salmon to coat, then bake until the fish flakes with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
- Step 4
Sprinkle the fish with the remaining 1 tablespoon each tarragon and chives. Serve with the remaining horseradish-tarragon sauce.
Private Notes
Comments
Just made this recipe and turned out excellent. Followed the recipe to the T. Funny that some people complained about cooking the salmon for 20 min. Yes, if you are using a small strip of salmon you cook it for much less time. Look at the recipe again. It calls for a 2 lb salmon ! That’s what I did. It was at least 2 and 1/2 inches thick therefore the 20 minutes were just perfect 👌.
Remember 10 minutes per inch of thickness when cooking the salmon. 15 to 20 minutes is way out of the ballpark.
Cooked last night and delicious. Next time I think I would double the potatoes and cook a bit longer , yummy almost galette type potato base for salmon. Sauce was really good.
My husband and I did not care for this recipe at all. We didn’t like the flavor combination.
I wound up thinking that the salmon was just a delivery sytem for the sauce!! It overpowered the fish. I did eat it up, but putting the reciepe deeper in the pile.The taters were very tasty, however. I'm thing about doing something with thicker cuts under chicken thighs
There are 2 T of butter on the ingredient list. Why? Butter is only mentioned when greasing the pan and I sure think that is way too much for pan prep, even generously greasing. I ended up dotting the potatoes with the extra butter along with the shallots and it turned into an incredibly (and gross, in our opinion) greasy dish. There is another salmon/ potato roast recipe in NYT and I would try that one next time.