Salmon Salad with Smashed Potatoes & Roasted Tomatoes
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Medium skill but takes some time
This salmon salad is my latest platter salad recipe. Platter salads are one of my favorite ways to eat. Rather than tossing salad ingredients into a bowl, I combine a variety of delicious ingredients on top of a large shallow platter of lettuce. This allows guests to pick and choose which ingredients and how much of each ingredient they want for their meal.
Salt, Fat, Acid and Heat
Photo credit: Amazon
I learned this slow-roasting method of cooking salmon from Samin Nosrat in her incredible cookbook Salt, Fat, Acid, Heat. If you are interested in improving your cooking skills click this link asap for one of the best books I have read on cooking. I read this book word-by-word with a yellow highlighter in hand. It helped me coalesce many of the things I already knew about cooking and put them in a framework, as well as taught me some new concepts.Note: SNFD is an Amazon Affiliate and we may make a small commission when you purchase items through our links.
Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
Samin boils down the essence of cooking to understanding salt, fat, acid and heat. She believes if you know how to manipulate these four elements you will free yourself of being a slave to recipes and cook more confidently. As a recipe developer, this book helped me identify a lot of the reasons behind my techniques and will help me be a better recipe writer.Slow-Roasted Salmon Salad
Slow-roasting provides a fairly fool-proof way to prepare salmon. You roast a fillet on very low heat at 250 degrees for 40 - 50 minutes. The result is moist and tender salmon every time. This slow-roasted technique for salmon salad can be incorporated into a variety of other dishes that feature salmon.Smashed Potatoes
Smashed potatoes are always a great addition to a platter salad. The potatoes are cooked twice. First they are cooked in a pot of salted water, then they are cooled, smashed and dipped into an olive oil and garlic mixture before roasting in the oven. The result is garlicky potatoes with crispy outsides and creamy insides. If you like these smashed potatoes you will enjoy my other smashed potato recipes including:- Crazy-Good Smashed Potato Salad
- BLT Smashed Potato Salad
- Smashed Potato, Steak and Chimichurri Salad
Oven Roasted Tomatoes and an Update to My Old Method
This Salmon Salad Recipe Takes a Little Time and Multiple Pans
While this salmon salad recipe is something I can bang out on a weeknight (because my office is in my house) it takes a few steps, several pans and some time to put together. If you plan, you can make it easier and more time efficient by preparing a few of the ingredients in advance.- Oven-roasted tomatoes - can be made a day or up to a week in advance.
- Boiled eggs - can be made a few days in advance.
- French green beans - can be cooked, drained and stored in the fridge a day ahead of time.
- Dressing -- can be made a day ahead of time.
I think you will find the extra time required to make this tasty and healthy salmon salad is worth it.
PrintSalmon Salad with Smashed Potatoes and Oven-Roasted Tomatoes
This beautiful salmon salad is an arranged salad that incorporates slow-roasted salmon, oven-roasted tomatoes, crispy smashed potatoes, boiled eggs and green beans, spread out on a platter of lettuce.
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: New American
Ingredients
Scale
For the oven-roasted tomatoes:
- 2 pounds cocktail tomatoes (1 1/2 to 2″ vine-on tomatoes available at Trader Joes and Costco)
- 3 T olive oil (don’t bother to measure, just drizzle on tomatoes)
For the smashed potatoes:
- 1 1/2 pounds miniature Yukon Gold or other waxy potatoes (about 2″ in diameter), washed
- 8 garlic cloves, minced
- 1/2 cup or more olive oil
- Kosher salt and freshly ground pepper
For the salmon:
- 1 1/2 pound salmon, skin on
- A drizzle of olive oil
- Kosher salt
For the salad:
- 1/2 pound French green beans, ends trimmed
- 1 large head of romaine lettuce or other green leaf lettuce, chopped
- 4 boiled eggs, peeled and sliced in half lengthwise
- 2 T capers
For the salad dressing:Â
- 1/2 shallot, finely minced
- Zest from one lemon and 3 T lemon juice
- 1 1/2 t dried dill
- 6 T olive oil
- Kosher salt and freshly ground pepper
Instructions
For the roasted tomatoes:
- Heat the oven to 250 degrees F. Slice the tomatoes in half, slicing across the core. Spread them cut side up on a baking sheet. Drizzle with olive oil and sprinkle liberally with kosher salt and freshly ground pepper. Roast for 1 1/2 to 2 hours until tomatoes are shriveled, but still juicy. Actual time will depend on the size of your tomatoes. Remove from the oven and set aside or place in a container and refrigerate.
Tomatoes can be roasted several days ahead and will keep nicely in the fridge for a week.
For the smashed potatoes:Â
- Heat the oven to 400 degrees F. Fill a pot large enough to hold the potatoes with water and add 1 T kosher salt. Add the potatoes and bring to a boil. Turn down to a simmer and cook until al dente, about 15 – 20 minutes. When fork-tender, drain and spread out on a plate to cool.
- While potatoes are cooking, mix the garlic and olive oil in a small prep bowl.Â
- When the potatoes are cool enough to handle, place them on a cutting board and individually smash each one with the heel of your hand. Dip each smashed potato in the olive oil and garlic mixture and lay on a baking sheet, taking care not to over crowd. Don’t worry if they fall apart a bit. Just scoop them up and place them on baking sheet. Roast for about 20 minutes, flipping after 10 minutes. Potatoes are done when the edges are crispy and golden brown.Â
For the salmon:
- Heat the oven to 225 degrees F. Lay the salmon on a baking sheet skin side down. Rub with a drizzle of olive oil and sprinkle with kosher. Roast for 40 to 50 minutes until the center of the fish is flakey when you nudge it. Thicker filets will require a little more time than thinner cuts. Remove from the oven and set aside.Â
For the green beans:
- Bring a pot of water big enough to hold the beans to a boil. Add a couple teaspoons of kosher salt. Add the beans and cook until al dente, about 2 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain and set aside.
For the dressing:Â
- Put shallots, lemon zest, lemon juice and dill in a small bowl. Whisk in the olive oil to form an emulsion and season to taste with kosher salt and fresh ground pepper.Â
For the salad:Â
- Toss the lettuce and the green beans separately with about half of the salad dressing. Spread the dressed lettuce over a large oval platter. Arrange the salmon, the roasted tomatoes, the dressed green beans, the potatoes and the boiled eggs on top of the lettuce. Drizzle the remaining dressing over the salmon, tomatoes, potatoes and eggs. Tops with capers and serve.
Notes
- This salad may be served hot or at room temperature.
- Both the potatoes and the green beans are cooked in heavily salted water. The water should be salted until it tastes like the sea. This may seem like an immense amount of salt, but only a fraction actually enters the food. The result is the food is seasoned and flavorful and you will need less salt later in the process, if any.
2 COMMENTS
I made this for the second time last night to raving reviews. It’s delicious and reasonably healthy 🙂 and it’s gorgeous! Another excellent recipe from Kim! Her recipes don’t disappoint, and she always has clear instructions!
Thank you Julie for your kind comments. I forgot about this recipe. Thank you for reminding me. Now I plan to make it for my husband’s birthday tonight. It is one of his favorites.