Salmon with Potato Salad and Horseradish Yogurt
bonappetit.com
bonappetit.com
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Ingredients

  • 1½ pounds small Yukon Gold potatoes, scrubbed, sliced ½-inch thick
  • Kosher salt
  • 1½ pounds skin-on salmon fillet
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • ¾ teaspoon caraway seeds, coarsely chopped
  • ¼ 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
  • 1 cup plain Greek yogurt
  • 1 tablespoon olive oil
  • Kosher salt, freshly ground pepper
  • ½ cup vegetable oil
  • ½ cup mixed tender herb sprigs (such as parsley, tarragon, and sage)
  • 1 tablespoon cornstarch
  • Flaky sea salt

Instructions

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