Crispy Potatoes & Pan Fried Salmon with Summer Salad. Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
Roast until the potatoes are golden.
In a large saute pan, heat the oil over medium-high heat.
Add the potato cubes and season with salt and pepper, to taste.
You can have Crispy Potatoes & Pan Fried Salmon with Summer Salad using 28 ingredients and 5 steps. Here is how you cook it.
Ingredients of Crispy Potatoes & Pan Fried Salmon with Summer Salad
- It's of Crispy Potatoes :.
- It's 2 lbs of fingerling potatoes.
- You need 2 tbs of olive oil.
- It's 1 tsp of kosher salt.
- It's 1 tsp of black pepper.
- Prepare 1/2 tsp of smoked paprika.
- It's 1/4 tsp of chili powder.
- You need 1/2 tsp of garlic powder.
- You need 1/8 tsp of red pepper flakes.
- You need of Pan Fried Salmon :.
- It's 2 (6 oz) of Salmon.
- Prepare 1/2 tsp of ground cummin.
- You need 1/2 tsp of salt.
- Prepare 1 pinch of cayenne pepper.
- Prepare to taste of Black pepper.
- It's of Olive oil.
- It's of Summer Salad.
- It's 2 cup of chopped iceberg lettuce.
- It's 1/4 cup of corn kernels, grilled/steamed.
- You need 1 cup of cherry tomato, halved.
- You need 1 cup of fresh cherries, pitted or grapes.
- It's 1 of avocado, pitted, peeled, chopped.
- You need 1/4 cup of shredded cheddar cheese.
- You need 1 tsp of red wine vinegar.
- You need 1/2 of lime, juiced.
- You need 2 tsp of honey.
- You need to taste of Salt and black pepper.
- You need 1 tsp of olive oil.
Drain the potatoes in a colander and give them a really really good shake - so it looks like they're on the verge of falling apart. Sprinkle with Maldon salt (the BEST for roasties) and a few fresh thyme leaves. Cut evenly-sized potatoes: Your first step is one that will make the biggest difference — take the time to evenly dice your potatoes. Change water if it looks cloudy.
Crispy Potatoes & Pan Fried Salmon with Summer Salad instructions
- 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 rinse with more cold water. 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. The key to getting that crispy, golden surface on your roasted potatoes is to roughen up the outside of the potatoes after you peel them. You can do this one of two ways.