Salmon With Potatoes and Horseradish-Tarragon Sauce
Updated Feb. 10, 2020
- Total Time
- 45 minutes
- Rating
- Comments
- Read 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.
Excellent. I doubled the potatoes, dotted them with butter with the shallots and used 3 pounds Wild Caught King Salmon for 8 people. Sauce was fab, made it a few hours ahead and the flavors really came out. Big hit.
Very tasty! Used Greek yogurt since it has zero points on Weight Watchers. I would not eat the sauce alone, but it was good with the fish, and we used it as a dipping sauce for quesadillas the following night.
The horseradish sauce was such a hit. I used Greek yogurt and loads of fresh dill instead of tarragon. Roasted the Yukon golds with parsnips and onions, and the salmon in foil with lemon on its top (had too many veg to add the salmon to the pan). An utterly delicious recipe.
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