Crispy Potatoes & Pan Fried Salmon with Summer Salad Recipe

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Crispy Potatoes & Pan Fried Salmon with Summer Salad Recipe

Crispy Potatoes & Pan Fried Salmon with Summer Salad

Crispy Potatoes & Pan Fried Salmon with Summer Salad. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden. Place potatoes into a large bowl. Spread the potatoes out on a baking sheet. If you follow a few simple steps, your oven roasted potatoes can go from an often unsuccessful let-down to an easy, simple, perfectly crispy treat—every time. To cook Crispy Potatoes & Pan Fried Salmon with Summer Salad you need 28 ingredients and 5 steps quickly.

The ingredients needed to make Crispy Potatoes & Pan Fried Salmon with Summer Salad:

of Crispy Potatoes :
2 lbs of fingerling potatoes
2 tbs of olive oil
1 tsp of kosher salt
1 tsp of black pepper
1/2 tsp of smoked paprika
1/4 tsp of chili powder
1/2 tsp of garlic powder
1/8 tsp of red pepper flakes
of Pan Fried Salmon :
2 (6 oz) of Salmon
1/2 tsp of ground cummin
1/2 tsp of salt
1 pinch of cayenne pepper
to taste of Black pepper
of Olive oil
of Summer Salad
2 cup of chopped iceberg lettuce
1/4 cup of corn kernels, grilled/steamed
1 cup of cherry tomato, halved
1 cup of fresh cherries, pitted or grapes
1 of avocado, pitted, peeled, chopped
1/4 cup of shredded cheddar cheese
1 tsp of red wine vinegar
1/2 of lime, juiced
2 tsp of honey
to taste of Salt and black pepper
1 tsp of olive oil

Steps to make Crispy Potatoes & Pan Fried Salmon with Summer Salad:

How to make Crispy Potatoes : Cut potatoes in half, depending on their size. Boil the potatoes in salted water for about 10-12 minutes until they are fork tender, but maybe not quite as tender as you would cook them for mashed potatoes. Then press them down one by one gently with a small flat bottomed bowl or plate until flattened.
Drizzle a good amount of oil on a baking sheets and put it in a preheating 400 degree oven for a few minutes. Heating up the oil will help sear the potatoes. Then use a spatula to transfer each smash job onto the baking sheet.
Mix salt, pepper, paprika, chili powder, garlic powder and chili flakes. Sprinkle some on top of flattened potatoes and put them in the oven. Bake for 15 minutes then take them out and carefully flip the potatoes. Sprinkle with more seasoning and put them back in for another 15 minutes or until they are crisped to your liking.
How to cook Salmon : Mix cummin, salt and cayenne until combined. Lightly brush both side of salmon with olive oil. Sprinkle the seasoning mix evenly over both side. Place a nonstick skillet over medium heat. When the pan is hot, add the salmon, skin side down. Cook until the skin get crispy then flip them over. Cook until the salmon is a pale pink about 2-3 minutes. Sprinkle with ground black pepper.
How to make the salad : combine all the vegetables and fruits in a large bowl. Whisk together the vinegar, lime juice, honey, salt, black pepper and olive oil. Pour over the vegetables then toss them. Sprinkle with the cheese.

Drain potatoes and pat dry with a clean towel. Divide cooked potatoes between two large rimmed baking sheets. Drizzle potatoes with olive oil, season with salt and pepper and toss to combine. Ultra Crispy Smashed Potatoes are straight forward to make – boil, squish, drizzle, bake – but there are two little tips I've discovered along the way: Let the potatoes steam dry a bit after smashing them. Use butter and a touch of oil.

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