Dilly Salmon & Mustardy Potatoes with Pickle Tartar Sauce

Name: Salmon & Mustardy Potatoes with Pickle Tartar Sauce
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: Four 6-ounce salmon filets; 1 tbsp plus 1 tsp Dilly-Licious Salt-Free seasoning; 1 ½ tbsp extra-virgin olive oil; 1 ½ lbs new potatoes; Kosher salt; 2 tbsp unsalted butter; Splash white wine vinegar; 1 heaping tbsp Creole mustard; ½ cup plus 2 tbsp mayonnaise (preferably Duke’s); 2 tbsp finely chopped scallions (white and light green parts); 1 tbsp drained capers, chopped; 2 tbsp dill relish or finely chopped pickles (such as cornichons or half sour); 1 tbsp plus 1 tsp Dilly-Licious seasoning; 1 tsp Dijon mustard; 1 tsp finely grated lemon zest; 1 tsp lemon juice, plus more as desired; Black pepper, as desired

Weeknight cooking at its easiest, and most satisfying, courtesy of a few punchy flavors. In this recipe, Dilly-licious Salt-Free seasoning does double duty, infusing both the salmon and accompanying Pickle Tartar Sauce with plenty of spunk. (Our tangy pickle blend has plenty of flavor, sans sodium; but feel free to add salt as desired). Roasting salmon gently, at a lower temperature results in an exceptionally tender texture. Potatoes are tossed with butter and Creole mustard round out the plate.

Salmon & Mustardy Potatoes with Pickle Tartar Sauce

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Servings

Prep Time

25 minutes

Cook Time

35 minutes

The tartar sauce (recipe below) will keep in the fridge for up to four days. Use leftovers, if you have any, on turkey, tomato, or egg sandwiches or burgers.

Image of Salmon & Mustardy Potatoes with Pickle Tartar Sauce

Ingredients

Four 6-ounce salmon filets
1 tbsp plus 1 tsp Dilly-Licious Salt-Free seasoning
1 ½ tbsp extra-virgin olive oil
1 ½ lbs new potatoes
Kosher salt
2 tbsp unsalted butter
Splash white wine vinegar
1 heaping tbsp Creole mustard

For the Punchy Pickle Tartar Sauce

½ cup plus 2 tbsp mayonnaise (preferably Duke’s)
2 tbsp finely chopped scallions (white and light green parts)
1 tbsp drained capers, chopped
2 tbsp dill relish or finely chopped pickles (such as cornichons or half sour)
1 tbsp plus 1 tsp Dilly-Licious seasoning
1 tsp Dijon mustard
1 tsp finely grated lemon zest
1 tsp lemon juice, plus more as desired
Black pepper, as desired

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Directions

Make the Punchy Pickle Tartar Sauce by combining all of the ingredients in a bowl and mixing until smooth. Taste and add additional lemon juice, black pepper or salt as desired. Refrigerate while you prepare the salmon and potatoes.
Heat the oven to 300 F. Place a piece of parchment on a rimmed baking sheet and lightly oil the parchment. Combine the Dilly-licious seasoning and olive oil in a small bowl. Use a brush to evenly coat the salmon filets.
Boil the potatoes in a 2-quart saucepan with a generous pinch of salt and enough water to cover by 3 inches. Bring to a boil over medium high heat, reduce heat and simmer until cooked through, about 12 minutes. Drain the potatoes and return to the pan with the butter, white wine vinegar, and Creole mustard (cover the pan to keep warm).
Roast the salmon for until it’s just cooked through, about 20 minutes. Serve with the mustardy potatoes (give them another kick of heat if desired, and toss them a few times just before serving) and Punchy Pickle Tartar Sauce on the side.