Fingerling Potatoes With Wild Salmon Roe Food

TERIYAKI ROASTED SALMON WITH ORANGES, FINGERLING POTATOES AND HARICOTS VERTS

Steps:

• Preheat oven to 400 degrees F.
• Coat a large roasting pan and large baking sheet with cooking spray.
• Season salmon with salt and pepper and place in prepared roasting pan. In a small bowl, whisk together soy sauce, molasses, brown sugar, and garlic. Pour mixture over salmon in pan. Arrange oranges over salmon, set aside.
• Arrange potatoes and haricots verts on baking sheet and spray with cooking spray. Season with salt and freshly ground black pepper.
• Roast salmon and vegetables for 20 to 25 minutes, until fish is fork-tender and potatoes are golden brown and tender. Remove from oven.
• Serve about 2/3 of the salmon, about 16 ounces or 4 fillets with all of the vegetables. Reserve remaining salmon about 8 ounces or 2 fillets for the linguine, if desired

FINGERLING POTATOES WITH WILD SALMON ROE

Steps:

• Place potatoes in a steamer basket set over simmering water. Cover and steam until potatoes are easily pierced with the tip of a knife, about 10 minutes. Let cool to room temperature, then halve lengthwise.
• Dollop each with a schmear of mascarpone and a spoonful of wild salmon roe. Serve immediately.

POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES

Steps:

• Make sauce:.
• Pick enough tarragon leaves to measure 1/2 cup (do not pack).
• Chop enough chives to measure 1/3 cup.
• Coarsely chop shallot.
• In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper.
• Sauce may be made 1 day ahead and chilled, covered.
• Bring sauce to cool room temperature before serving.
• Make Fish:.
• In a deep 10-inch skillet bring wine and water to a simmer, covered.
• Cut salmon into 6 pieces and season with salt and pepper.
• Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through.
• Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner.
• When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat.
• Salmon may be cooked 1 day ahead and chilled, covered.
• Bring salmon to cool room temperature before serving.
• Assemble:.
• Cut potatoes lengthwise into 1/8-inch-thick slices.
• In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.
• Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce .
• Season potatoes with salt and arrange salmon on top of potatoes.
• Garnish salmon with peas.