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Delicious Salmon with New Potatoes and Cider Cream

This elegant salmon dish is surprisingly simple and quick to prepare, providing an impressive result that might suggest otherwise. Chef JP McMahon demonstrates how to blanch new potatoes until they’re just tender before finishing them in a skillet for a beautifully golden crust. Accompanying the crispy-skinned salmon are wilted spinach and a luscious reduction of heavy cream mixed with cider. The combination of succulent fish, crispy potatoes, and a decadent cider-spiked cream creates an extraordinary dining experience.

Frequently Asked Questions

What distinguishes hard apple cider from regular apple cider?

Hard apple cider contains alcohol, generally ranging from 4% to 7% ABV, while traditional apple cider is non-alcoholic. The fermentation of sugars in apple juice, facilitated by the addition of yeast, transforms it into hard cider, leading to a less sweet profile compared to its non-alcoholic counterpart.

How can one achieve perfectly crispy-skinned salmon?

To achieve that desirable golden, crispy skin on salmon, drying the skin thoroughly before cooking is crucial. Start by preheating a skillet with oil over moderate heat. Place the salmon skin-side down in the skillet, cooking until it reaches a crispy, golden brown. Although this recipe suggests finishing the salmon in the oven, you can also flip the fillets and cook them skin-side up in the skillet for a delightful result.

Notes from the Food & Wine Test Kitchen

Samuel Smith’s hard apple cider can be found at specialty liquor stores or purchased online at samuelsmithsbrewery.co.uk. If you are unable to find Samuel Smith’s, any hard apple cider will work beautifully in this recipe.

Suggested Pairing

For a delightful pairing with this comforting dish, consider a luscious, full-bodied Chardonnay, such as the one from Chamisal Vineyards in San Luis Obispo County.

Source
www.foodandwine.com