We had some pickled fennel left over from Jason's birthday dinner and decided to repurpose it for our dinner tonight. (But it's seriously so good that you can just eat it on its own!) This meal is super refreshing and you get a nice little bite from the horseradish. Baby Yukon Golds are SO creamy and buttery and they work perfectly with the crunchiness of the celery.
Skill Level: Easy
Time to Make: 40 minutes
1 pound skin-on salmon, cut into equal portions
1 pound baby Yukon Gold potatoes
3 stalks of celery
1/4 cup parsley
2 ounces non-pareil capers
1 lemon, divided
Salt and pepper to taste
Pickled Fennel, for serving
3 cloves garlic
1 tablespoon lemon juice
1 egg yolk
3/4 cup extra virgin olive oil
2 teaspoons prepared horseradish
Salt and pepper to taste
Prep Ingredients: Prepare the pickled fennel and chill at least 2 hours prior to starting the rest of the recipe. Preheat oven to 400ºF. Pat the salmon dry and season with salt and pepper. Chill in the fridge until ready to cook. Drain the capers. Thinly slice the celery on an angle. Roughly chop the parsley. Cut the lemon in half and juice half and cut the remaining half into wedges and reserve the lemon wedges for serving. Cut the potatoes in half.
Prepare the Potatoes: Heat a slick of olive oil in a wide skillet over medium high heat until very hot. Add the potatoes, cut side down, in an even layer and cook without moving for 4-6 minutes or until the potatoes begin turning golden brown. Flip and transfer to an oven for 25 minutes or until the potatoes are fork tender. Continue with the rest of the recipe as the potatoes roast.
Prepare the Aioli: In a food processor, combine the garlic, horseradish, and lemon juice and pulse until the well-minced. Add the egg and egg yolk and pulse until smooth and creamy Slowly add the olive oil, pulsing continuously until well-combined. Taste and season with salt and pepper. Transfer to a small bowl. Cover and chill until ready to serve.
Star the Salad: In a large bowl add the sliced celery, parsley, lemon juice, and capers and toss to coat. Set aside.
Cook the Salmon: During the last ten minutes of the potatoes roasting, start the salmon. In a medium skillet over medium high, heat a tablespoon of olive oil. Once the oil is very hot, add the salmon, flesh side down, and cook for 4 minutes without moving. Once the salmon is well-browned, gently flip and cook an additional 3-4 minutes or until the skin is very crispy and the fish is cooked through. Remove from heat.
Finish the Potato Celery Salad: Remove the potatoes from the oven and drain off the excess oil. Transfer the potatoes to the bowl of celery and gently toss, being careful not to break up the potatoes.
To Serve: Divide the potato celery salad between plates and drizzle with the horseradish aioli. Top with a salmon filet and a small serving of pickled fennel. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!