Applewood Smoked Salmon With Warm Potato-Apple Salad And Ale Dressing

Name: Applewood Smoked Salmon With Warm Potato-Apple Salad And Ale Dressing
Ingredients: 1½ pound red potatoes, cut into 3/4-inch chunks; 4 tablespoon olive oil; 2 golden delicious apples, cored and cut into 3/4-inch chunks; 4 frozen salmon fillets, such as sea cuisine applewood smoked salmon; ½ cup pale ale or lager beer; 5 tablespoon cider vinegar; 1½ teaspoon salt; 1 teaspoon sugar; 4 scallions, sliced; 1 tablespoon dijon mustard; ¼ cup chopped fresh parsley

SeaCuisine|Dec. 5, 2014 4:34 pm EST

4 (1 ratings)

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A simple salmon dinner, perfect for cold winter weeknights. Roasted apples and potatoes are dressed with a sweet-tangy beer-based dressing. Recipe courtesy of SeaCuisine.

Servings

4

Applewood Smoked Salmon with Warm Potato-Apple Salad and Ale Dressing

Ingredients

1½ pound red potatoes, cut into 3/4-inch chunks
4 tablespoon olive oil
2 golden delicious apples, cored and cut into 3/4-inch chunks
4 frozen salmon fillets, such as sea cuisine applewood smoked salmon
½ cup pale ale or lager beer
5 tablespoon cider vinegar
1½ teaspoon salt
1 teaspoon sugar
4 scallions, sliced
1 tablespoon dijon mustard
¼ cup chopped fresh parsley

Directions

Preheat the oven to 350 degrees F. Mound the potatoes on a rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil; toss to coat and spread evenly on the sheet. Bake for 20 minutes. Scatter the apples around the potatoes and bake until tender, 15 minutes more.
Meanwhile, cook the salmon according to the package directions.
Combine the ale, 3 tablespoons of the vinegar, salt, and sugar in a large skillet. Set over medium heat and bring to a boil. Add the scallions and simmer for 3 minutes. Remove from the heat and whisk in the mustard. Whisk in the remaining 3 tablespoons olive oil and 2 tablespoons vinegar until blended.
Add the potato mixture and parsley to the skillet; toss to coat. Serve with the salmon.