Seared Salmon with Warm Horseradish Potato Salad

Pat the salmon dry and season with salt and pepper.

Add the potatoes to a pot of salted water. Bring to a boil and cook for 15 minutes until fork tender. Drain and then transfer the potatoes back to the same pot and cook over medium heat for 1-2 minutes to cook off the excess water. Carefully cut the potatoes in half.

While the potatoes are cooking, prepare the sauce for the salad. In a medium bowl combine the mayonnaise, extra virgin olive oil, and whisk until smooth. Add the capers, horseradish, and thinly sliced onion and toss to combine. Season with salt and pepper. Set aside.

Right before adding the cooked potatoes to the salad, add the dill and toss to combine. Add the potatoes and gently toss to coat, being careful not to over-mash the potatoes. Taste and season according to your preferences. Keep warm.

In a medium skillet, heat the neutral oil over medium-high until very hot. Add the salmon, skin-side down, using your spatula to press the fillet into the pan to ensure the skin has good contact with the skillet. Cook the filets for 4–5 minutes or until the skin is very crispy and browned. Gently flip and cook an additional 2-3 minutes or until the salmon is cooked to your desired internal temperature, 120ºF for medium-rare, and 130ºF for medium.

Divide the potato salad between plates and gently place a salmon filet on top. Sprinkle with the reserved fresh dill. Enjoy!