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Seared Salmon & "Green" Potato Salad
with Pickled Mustard Seeds
35 MIN
2 Servings
From the Test Kitchen
Our gorgeous fingerling potato salad gets its green color (and flavor) from the addition of three vegetables: sautéed spinach, crisp celery and delicate scallion. With sour cream and piquant horseradish, it’s a hearty, zesty companion for our simple seared salmon. A unique garnish of pickled mustard seeds (made by boiling the seeds with vinegar and sugar until they plump up) adds exciting pops of taste and texture to this gourmet meal.
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NutritionPER SERVING
-
Calories570 Cals (est.)
fresh
ingredients
Title
time-saving
tips & techniques
step-by-step
instructions
1
Pickle the mustard seeds:
Heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the mustard seeds and cook, stirring occasionally, 1 to 2 minutes, or until toasted and fragrant. Add the sugar, vinegar and 2½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 18 to 20 minutes, or until the mustard seeds have doubled in size and the liquid has thickened and reduced in volume. Transfer to a bowl. Carefully rinse and wipe out the pan.
2
Prepare the ingredients:
While the mustard seeds pickle, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Slice the potatoes into ½-inch-thick rounds. Thinly slice the celery on an angle. Cut off and discard the root end of the scallion; thinly slice the scallion on an angle, separating the white bottom and green top.
3
Cook the potatoes:
While the mustard seeds continue to pickle, add the potatoes to the pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.
4
Cook & drain the spinach:
In the pan used to pickle the mustard seeds, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pan.
5
Cook the salmon:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.
6
Make the potato salad & plate your dish:
While the salmon cooks, to the pot of cooked potatoes, add the celery, white bottom of the scallion, chopped spinach, sour cream and horseradish. Stir to thoroughly combine; season with salt and pepper to taste. Divide the cooked salmon fillets and potato salad between 2 plates. Garnish the salmon with the pickled mustard seeds. Garnish the potato salad with the green top of the scallion. Enjoy!
1
Pickle the mustard seeds:
Heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the mustard seeds and cook, stirring occasionally, 1 to 2 minutes, or until toasted and fragrant. Add the sugar, vinegar and 2½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 18 to 20 minutes, or until the mustard seeds have doubled in size and the liquid has thickened and reduced in volume. Transfer to a bowl. Carefully rinse and wipe out the pan.
2
Prepare the ingredients:
While the mustard seeds pickle, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Slice the potatoes into ½-inch-thick rounds. Thinly slice the celery on an angle. Cut off and discard the root end of the scallion; thinly slice the scallion on an angle, separating the white bottom and green top.
3
Cook the potatoes:
While the mustard seeds continue to pickle, add the potatoes to the pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.
4
Cook & drain the spinach:
In the pan used to pickle the mustard seeds, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pan.
5
Cook the salmon:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.
6
Make the potato salad & plate your dish:
While the salmon cooks, to the pot of cooked potatoes, add the celery, white bottom of the scallion, chopped spinach, sour cream and horseradish. Stir to thoroughly combine; season with salt and pepper to taste. Divide the cooked salmon fillets and potato salad between 2 plates. Garnish the salmon with the pickled mustard seeds. Garnish the potato salad with the green top of the scallion. Enjoy!
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