Salmon With Potatoes and Horseradish-Tarragon Sauce
Updated Feb. 9, 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.
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.
Exceptional. This is without a doubt my new favourite NYT Cooking recipe. We eat quite a bit of salmon so this was a welcome change from our usual preparation. The addition of horseradish is so interesting and not something that would have occurred to me. Cut the recipe in half to serve 2 and used a 9 inch round glass pie plate. Highly recommend a mandolin to get the potatoes super thin allowing for more layers. The only change was using only fresh tarragon as I didn’t have fresh chives on hand. Absolutely delicious!