Roasted Poblano & Caper Salsa Salmon & Fingerling Potatoes
Active time: 45 minutes - Total time: 45 minutes / Serves 4
Roasted Poblano + Caper Salsa
ingredients
- 1 POBLANO CHILE
- ⅓ CUP OLIVE OIL, OR GHEE
- 1 TABLESPOON CAPERS
- ½ TEASPOON CUMIN SEEDS
- 1 LEMON
- ¼ SMALL RED ONION, FINELY CHOPPED
- ¼ CUP FRESH PARSLEY, CHOPPED
- SEA SALT AND FRESHLY GROUND BLACK PEPPER
method
Heat broiler. Broil chile on a broilerproof baking sheet, turning occasionally, until blackened in spots and blistered all over, 5–7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes. Peel, seed, and coarsely chop chile; place in a small bowl.
Heat oil in a small skillet over medium and cook capers and cumin seeds, stirring, until mixture is fragrant and capers are crisp, about 30 seconds.
Remove peel and white pith from lemon; slice into thin rounds and remove seeds. Add to bowl with chile along with onion, parsley, and caper mixture; season with salt and pepper.
Salmon with potatoes
ingredients
- 1 1½-LB. PIECE SKIN-ON SALMON
- 2 TABLESPOONS BUTTER, ROOM TEMPERATURE
- SEA SALT
- 1 LEMON, ZESTED
- 2 TABLESPOONS CHOPPED FRESH CHIVES OR DILL
- 2 RADISHES, TRIMMED, THINLY SLICED
- 1½ POUND SMALL WAXY POTATOES, SCRUBBED
- 2 TABLESPOONS OLIVE OIL
method
Preheat the oven to 375° F.
Place potatoes in a medium saucepan and add cold water to cover by 1 inch; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15–20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.
Place potatoes on a sheet pan, and roast until light brown.
Salmon and Assembly
Preheat oven to 400° F. Place salmon, skin side down, on a parchment-lined rimmed baking sheet.
Combine the butter with the fresh herbs, a little salt, lemon zest in a small bowl. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10–15 minutes.
Spread roasted salsa on plates and top with salmon, potatoes, radishes; drizzle with oil.
