Salmon With Potatoes and Horseradish-Tarragon Sauce
Updated February 9, 2020
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons unsalted butter
3 medium Yukon Gold potatoes (about 1 pound), unpeeled
Kosher salt and black pepper
½ cup chopped shallots
1 cup sour cream or Greek yogurt
⅓ cup drained prepared horseradish
3 tablespoons tarragon
3 tablespoons minced chives
⅛ teaspoon white pepper (optional)
2 pounds boneless, skinless salmon or halibut fillet
1 teaspoon hot paprika
Nutritional analysis per serving (4 to 6 servings)
20 grams carbs; 116 milligrams cholesterol; 506 calories; 9 grams monosaturated fat; 7 grams polyunsaturated fat; 11 grams saturated fat; 32 grams fat; 3 grams fiber; 700 milligrams sodium; 34 grams protein; 4 grams sugar
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 1 ⅓ 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.
Everyone at the table loved this. However, I used extra hot horseradish and that was a bit too spicy I thought. Also the recipe for the sauce makes too much. Instead of sliced potatoes we placed the salmon on top of baby red potatoes roasted with rosemary on a sheet pan.
I used four thicker chunks of salmon and found that adding an extra 10 min of cooking time had them coming out perfect. I doubled the sauce (used greek yogurt) and used half to coat the salmon half hour before cooking. The potatoes ( had russet on hand so that is what I used ) I made sure to season with ample salt and pepper and added a hit of olive oil and tossed all that together before layering in the pan. Served with extra sauce on the side and some green beans and it was delicious!
Fresh or dried tarragon? I'm making this tomorrow and want to get it right.