Name: Salmon With Potato Salad and Horseradish Yogurt
Yield: 4 servings
Ingredients: 1 1/2 pounds small Yukon Gold potatoes, scrubbed, sliced 1/2-inch thick; Kosher salt; 1 1/2 pounds skin-on salmon fillet; 2 tablespoons olive oil; Freshly ground black pepper; 3/4 teaspoon caraway seeds, coarsely chopped; 1/4 cup olive oil; 1 tablespoon white wine vinegar; 3 scallions; 1 tablespoon torn tarragon; 1 tablespoon finely grated peeled horseradish (from about a 2-inch piece); 1 teaspoon white wine vinegar; Kosher salt; 1 cup plain Greek yogurt; 1 tablespoon olive oil; Freshly ground black pepper; Kosher salt, freshly ground pepper; 1/2 cup vegetable oil; 1/2 cup mixed tender herb sprigs (such as parsley, tarragon, and sage); 1 tablespoon cornstarch; Flaky sea salt

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Photo by Michael Graydon and Nikole Herriott

This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.

Recipe notes

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