{"id":4834,"date":"2022-08-08T10:30:00","date_gmt":"2022-08-08T14:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=4834"},"modified":"2022-08-10T11:25:05","modified_gmt":"2022-08-10T15:25:05","slug":"potato-roasted-red-pepper-and-salmon-salad-with-pickled-mustard-seeds","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/potato-roasted-red-pepper-and-salmon-salad-with-pickled-mustard-seeds\/","title":{"rendered":"Potato, Roasted Red Pepper, and Salmon Salad with Pickled Mustard Seeds"},"content":{"rendered":"

<\/p>\n

I Hesitated to Call This a Salad Because It Is So Much More.<\/h2>\n

<\/p>\n

<\/p>\n

You know how it is when you get a taste for something and can\u2019t get it out of your mind? Drives me nuts until I can satisfy that urge. I\u2019d been thinking about roasted red peppers with potatoes in a highly seasoned anchovy dressing. And this is what I came up with.<\/p>\n

<\/p>\n

<\/p>\n

The peppers and dressing can be made early in the day. If time is an issue, you can substitute roasted peppers from the grocery store. But if you have the time, I highly recommend making them yourself because they are so much better, in both taste and texture. Cut the peppers in half, remove the seeds and place them cut side down on a foil lined sheet pan. Cook them under the broiler until the skin is thoroughly blistered and charred. At that point I enclose them in that same foil and let them rest until they\u2019re cooled. The skin then peels right off and you\u2019ve got some beautifully roasted red peppers. They could even be made the day before.\u00a0<\/p>\n

<\/p>\n

<\/p>\n

\"\"<\/figure>\n

<\/p>\n

<\/p>\n

The dressing needs to be strongly flavored, so I used shallots, garlic, anchovies, Dijon mustard, red wine vinegar and olive oil. A pinch of sugar, along with some minced fresh tarragon balanced it out perfectly.<\/p>\n

<\/p>\n

<\/p>\n

I made the pickled mustard seeds<\/a> a couple of days ahead of time, so all that was left to deal with were the potatoes and the salmon.<\/p>\n

<\/p>\n

<\/p>\n

\"\"<\/figure>\n

<\/p>\n

<\/p>\n

I chose Yukon Gold potatoes for this because of their creamy texture. After they\u2019d been boiled until tender and were cooling, I cooked my salmon in a skillet on the stovetop. The salmon happened to be particularly thick – about an inch and a half. This enabled me to keep it in the skillet long enough to develop a nice brown crust without overcooking it. If your salmon is thinner, you just need to test it and take it off the heat when it begins to flake. Because there is dressing on the salmon, it can stand to be cooked for a little longer than I would normally cook it. After removing the salmon from the heat, I let it sit while I peeled and sliced the potatoes.\u00a0<\/p>\n

<\/p>\n

<\/p>\n

At that point it\u2019s simply a matter of layering the potatoes and peppers in a large flat bowl and gently tossing them with most of the dressing, while saving some for the salmon. I used my hands for this to be sure I didn\u2019t break up the potatoes. Turn them out onto a large platter. Break up the salmon into chunks and mound it in the center, drizzling with the remaining dressing. Spoon on the pickled mustard seeds<\/a>, sprinkle the top with a few black oil cured olives, and a small handful of basil leaves.\u00a0<\/p>\n

<\/p>\n

<\/p>\n

This turned out to be exactly what I\u2019d been hoping it would be. It was comforting and exciting at the same time. It\u2019s good served warm or at room temperature. Again, this is my kind of meal. Hope it\u2019s yours, too. I<\/p>\n

<\/p>\t\t\n\t\t\t

\n\t\t\t\t\"Potato,\t\t\t\t
\n\t \n\t \t\n\t \t \n\t \t \n\t \t \n\t \t \n\t \t \n\t \t \n\t \t <\/g>\n\t \t<\/SVG>\n\t Print\n\t <\/a>\n\t \t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t\n\t\t

Potato, Roasted Red Pepper, and Salmon Salad with Pickled Mustard Seeds<\/h2>\n\t\t\t\t\t\t\tRecipe by Ren\u00e9e Robinson\n\t\t\t\t\t\n\t\t\t

Ingredients<\/h3>\n\t\t\t