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In this recipe, pan-seared salmon pairs perfectly with a unique kale and potato salad. We’re roasting our potato for crispy texture, then adding in a special ingredient: pickled mustard seeds. Cooked for just a minute or two with vinegar and sugar (along with aromatic shallot), the seeds plump up, making for satisfying pops of tangy, sweet, and subtly hot flavor. We’re dressing the warm vegetables with a bit of olive oil—and reserving the classic creamy element for a simple sauce, served on the side for drizzling over the whole dish.

Ethan Mick

with Pickled Mustard Seeds & Crème Fraîche Sauce

Seared Salmon & Roasted Potato Salad

Skin-On Salmon Fillets

Kale

Russet Potato

Crème Fraîche

Roasted Pistachios

Apple Cider Vinegar

Shallot

Sugar

Brown & Yellow Mustard Seeds

Ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. [Medium dice the potato.](#) Peel and thinly slice the shallot. [Remove and discard the kale stems; finely chop the leaves.](#) Roughly chop the pistachios. In a bowl, combine the **crème fraîche** and **1/4 of the vinegar**. Season with salt and pepper to taste.

Prepare the ingredients & make the sauce:

Place the **potato** on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and carefully transfer to a large bowl.

Roast the potato:

While the potato roasts, in a small pot, combine the **mustard seeds**, **sugar**, **remaining vinegar**, **half the shallot** and **¼ cup of water**; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the sugar has dissolved. Set aside to cool, stirring occasionally, for at least 10 minutes.

Pickle the shallot & mustard seeds:

While the shallot and mustard seeds cool, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **remaining shallot**; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the **kale**; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add **1/3 cup of water** and cook, stirring frequently, 2 to 4 minutes, or until the kale has wilted and the water has cooked off. Season with salt and pepper to taste. Remove from heat. Transfer to the bowl of **roasted potato**. Wipe out the pan.

Cook the kale:

Pat the **salmon fillets** dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless side down. Cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Remove from heat.

Cook the salmon:

While the salmon cooks, to the bowl of **roasted potato and cooked kale**, add the **pickled shallot and mustard seeds** (draining before adding). Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste. Divide the potato salad and **cooked salmon fillets** between 2 dishes. Drizzle with olive oil. Garnish the potato salad with the **pistachios**. Serve with the **sauce** on the side. Enjoy!