This recipe is courtesy of Tyler Florence from Ultimate with Tyler at Food Network. These recipe is very easy to prepare and sure a WOW to everyone who loves salmon.
For Dill Creme Fraiche:
1/2 cup creme fraiche
1/2 bunch fresh dill, coarsely chopped
1/2 lemon, juiced
1 tbsp roughly chopped capers
4 cornichons, finely chopped
Mix all ingredients together in a bowl until combined and set aside.
For Special Smashed Potatoes:
1 1/2 to 2 lbs red bliss potatoes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
3 tbsp unsalted butter
1 (10 oz) box frozen pearl onions, defrosted
Splash freshly squeezed lemon juice
5 thinly sliced lemons
2 (10 oz ) boxes frozen peas, defrosted
1 lemon, zested
1/4 cup roughly chopped flat-leaf parsley
1 bunch watercress, stems trimmed just above the rubber band
Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they are large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20-30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the coriander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
Heat 2 tbsp olive oil with the butter in a medium saucepan over medium heat until the butter melt. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5-6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil and add parsley, and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.
For Salt & Pepper Salmon:
1 salmon fillet (about 2 pounds), skin on, cut into 1 1/2 to 2 inches thick
Extra-virgin olive oil
Freshly ground black pepper
6 tbsp unsalted butter, room temperature
Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
Heat a 2-count, about 2 tbsp of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tbsp butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
Flip the salmon and cook until flesh side is nicely seared, 1-2 minutes.
Transfer the salmon to a platter and served with the Smashed Potatoes and top with some Dill Creme Fraiche.