Скачать или смотреть Crispy Skin Salmon with Smashed Potatoes, Charred Citrus and Salsa Verde

Cook like the pros with this Crispy Skin Salmon with Smashed Potatoes, Charred Citrus and Salsa Verde recipe from Chef Michael Schwartz. 👨‍🍳 Drizzled with a tangy salsa verde, this colorful one-dish meal is an instant favorite.

Alpine Outdoor Collection: https://bit.ly/3uFXjfB

Ingredients:
For the salsa verde:
1/2 bunch flat-leaf parsley, stemmed
1 1/2 Tbsp thyme leaves
1 1/2 Tbsp capers, drained & chopped
1 garlic clove, minced
1 oil-packed anchovy, drained & minced
1/4 tsp dried oregano
1/4 tsp lemon zest
1/2 cup EVOO

For the salmon and potatoes:
1 lb small creamer potatoes
1 tsp kosher salt
3 Tbsp EVOO, divided
2 skin-on salmon filets, 6oz each
1 lemon, halved

Instructions:
For the salsa verde:
Place all ingredients except olive oil in a large mortar and pestle. Grind into a rough paste. Stir in olive oil & refrigerate, covered, until needed, up to 3 days.

For the salmon and potatoes:
1. Place potatoes & salt in a small saucepan. Fill with enough water to cover the potatoes by 1". Bring to a boil, then cook until fork-tender, ~10-15 min. Drain & let cool slightly. Place each potato on a baking sheet with parchment paper. Use the flat back of a measuring cup to smash them to ~1/4" thick. Set aside.

2. Preheat grill to 500F with lid closed. Place a skillet on the grill to preheat for 5 min with lid closed.

3. Add 2 Tbsp olive oil & heat until shimmering. Reduce heat to med-low. Add salmon, skin side down, & the lemon halves, cut side down. Press salmon filets firmly for 10 seconds. Cook, pressing gently on the filets occasionally to ensure contact, until skin releases easily from pan, ~5-6 min. Flip salmon & cook on second side for 15 seconds. Transfer to a paper towel-lined plate. Keep lemons cooking in skillet.

4. Return skillet to grill & increase heat to med-high. Add remaining Tbsp olive oil. Add potatoes & cook until crispy, ~4 min. Flip & cook on other side until crisp, ~3 min.

5. Return filets to skillet to keep warm. Flip lemons to expose charred side and serve in skillet with salsa verde.