Salmon and Roasted Potato Chip Salad
- ACTIVE: 30 MIN
- TOTAL TIME: 50 MIN
- SERVINGS: 8
This is great use of leftover salmon. Roasting the thinly-sliced potatoes makes them crispy, while lemon, mint and dill add freshness.
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 1 quart water
- 2 bay leaves
- Four 8-ounce skinless salmon fillets
- 1/4 cup plus 3 tablespoons mayonnaise
- 1/4 cup Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped dill
- 2 tablespoons chopped mint
- 3 large celery ribs, sliced 1/4 inch thick
- 3 scallions, thinly sliced
- Preheat the oven to 425°. In a large bowl, toss the potatoes with 2 tablespoons of the olive oil and season with salt and pepper. Arrange the potatoes in a single layer on 2 large rimmed baking sheets. Bake in the upper and lower thirds of the oven for 25 minutes, or until browned and crisp. With a metal spatula, scrape the potato chips from the baking sheets.
- Meanwhile, in a large, deep skillet, bring the quart of water to a boil with the bay leaves and 1 1/2 tablespoons of salt. Reduce the heat so that the water barely simmers. Add the fillets, cover and poach over low heat until just cooked, about 6 minutes. Using a slotted spoon, remove the fillets and pat dry with paper towels. Let the salmon cool and coarsely flake.
- In a large bowl, whisk the mayonnaise with the mustard, lemon juice, dill and mint. Whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the flaked salmon, celery, scallions and potato chips and toss. Serve right away.
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Congratulations to Mei Lin, winner of Top Chef Season 12.