Salmon with Roasted Poblano & Caper Salsa & Fingerling Potatoes

This delicious recipe features wild-caught salmon served with a briny, spicy salsa. For an added probiotic punch, you can ferment the salsa by adding a tablespoon of whey and letting it sit at room temperature in a dark cabinet for three to six days to allow the flavors to meld.

While tasty at any time of year, this dish is particularly wonderful on warm summer nights. You can even choose to grill it. Blister the chili on the grill to give the salsa a wonderful smokiness. In addition, once the potatoes are boiled and seasoned, simply toss them into a grill basket and cook until browned. The salmon is also excellent grilled – just be sure to lightly brush the grill grate with melted butter to ensure it doesn’t stick.

Serves 4

Active Time: 45 minutes

Total Time: 45 minutes

Roasted Poblano & Caper Salsa

1 poblano chili
⅓ cup olive oil or ghee
1 tablespoon capers
½ teaspoon cumin seeds
1 lemon
¼ small red onion, finely chopped
¼ cup fresh parsley, chopped
Sea salt and freshly ground black pepper

Directions

Broil chili on a broilerproof baking sheet, turning occasionally, until blackened in spots and blistered all over, 5-7 minutes. Transfer to a small bowl, cover, and let sit 10 minutes. Peel, seed, and coarsely chop chili and place in a small bowl.
Heat oil or ghee in a small skillet over medium and cook capers and cumin seeds, stirring, until mixture is fragrant and capers are crisp, about 30 seconds.
Remove peel and white pith from lemon, slice into thin rounds, and remove seeds. Add to bowl with chili along with onion, parsley, and caper mixture. Season with salt and pepper.

Salmon with Fingerling Potatoes

1½-pound piece skin-on salmon
2 tablespoons butter, room temperature
Sea salt
1 lemon, zested
2 tablespoons chopped fresh chives or dill
2 radishes, trimmed, thinly sliced
1½ pounds fingerling or other small waxy potatoes, scrubbed
2 tablespoons olive oil

Directions

Potatoes

Preheat the oven to 375° F.
Place potatoes in a medium saucepan and add cold water to cover by one inch. Season with salt. Bring to a boil, reduce heat, and simmer until tender, 15-20 minutes. Drain and pat dry.
Let potatoes cool slightly, then halve and toss with oil. Season with salt.
Place potatoes on a sheet pan, and roast until light brown.

Salmon and Assembly

Preheat oven to 400° F. Place salmon, skin side down, on a parchment-lined rimmed baking sheet.
Combine butter with fresh herbs, a little salt, and lemon zest in a small bowl. Spread on the salmon.
Roast salmon until medium-rare (mostly opaque but still slightly translucent in the center), 10-15 minutes.
Spread roasted salsa on plates and top with salmon, potatoes, and radishes. Drizzle with oil.

Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor is available for personal, in-home ancestral food preparation and real-food kitchen retrofits throughout San Diego and Los Angeles Counties. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals. Contact her at taylor@deeplynourishedlife.com for more information.

Check out more recipes from Chef Taylor Allen:

Lamb Burgers with Harissa Tzatziki on Sourdough Buns

Persimmon & Pear Galette