This Emma is making a summery recipe that can be tackled in parts and pieced together whenever desired. The salmon is slow-roasted—a Genius technique from Sally Schneider that works equally well hot, warm, or cold. Here, it’s served cold, which means you make it advance, and reap the rewards later on. The herb yogurt, paprika oil, and boiled potatoes can all be taken care of days ahead too. Just keep the yogurt and potatoes stored separately in the fridge, and leave the oil in a jar on the counter. How much you accomplish (or don’t) at one given time is up to you. GET THE RECIPE ►► https://f52.co/2VTWpHG

INGREDIENTS
1/4 cup extra-virgin olive oil, plus more for roasting
12 ounces salmon fillet, skin removed
Kosher salt
1 pound small yellow potatoes, halved or quartered
1 teaspoon smoked paprika
3/4 cup whole-milk Greek yogurt
1 cup roughly chopped dill, divided

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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they’re passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

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12 COMMENTS

  1. OMG … three minutes into the video and she finally stops talking and COOKS! Wait. I was wrong …. even more talking talking talking ….. The voice inflection was soooooo phony. Learn to edit. Keep this woman out of videos. She may want to bunker down with Biden …. BORING!!!!!!!!!!!!!!!!!!!!!!
    NG!

  2. Ahhh this looks so good. I really appreciate this series of recipes; I wanna eat good but it's not often that I have the budget to piece something together from a long list of varied ingredients. Thanks for all the ideas Emma!

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