Applewood Smoked Salmon With Warm Potato-Apple Salad And Ale Dressing
Applewood Smoked Salmon With Warm Potato-Apple Salad And Ale Dressing
A simple salmon dinner, perfect for cold winter weeknights. Roasted apples and potatoes are dressed with a sweet-tangy beer-based dressing. Recipe courtesy of SeaCuisine.
Servings
4
servings
Ingredients
- 1½ pound red potatoes, cut into 3/4-inch chunks
- 4 tablespoon olive oil
- 2 golden delicious apples, cored and cut into 3/4-inch chunks
- 4 frozen salmon fillets, such as sea cuisine applewood smoked salmon
- ½ cup pale ale or lager beer
- 5 tablespoon cider vinegar
- 1½ teaspoon salt
- 1 teaspoon sugar
- 4 scallions, sliced
- 1 tablespoon dijon mustard
- ¼ cup chopped fresh parsley
Directions
- Preheat the oven to 350 degrees F. Mound the potatoes on a rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil; toss to coat and spread evenly on the sheet. Bake for 20 minutes. Scatter the apples around the potatoes and bake until tender, 15 minutes more.
- Meanwhile, cook the salmon according to the package directions.
- Combine the ale, 3 tablespoons of the vinegar, salt, and sugar in a large skillet. Set over medium heat and bring to a boil. Add the scallions and simmer for 3 minutes. Remove from the heat and whisk in the mustard. Whisk in the remaining 3 tablespoons olive oil and 2 tablespoons vinegar until blended.
- Add the potato mixture and parsley to the skillet; toss to coat. Serve with the salmon.