Pan Seared Sriracha Horseradish Salmon and Crispy Smashed Yukon Potatoes | Terrapin Ridge Farms | Gourmet Sauces, Spreads, Dips, Mixes, and Specialty Foods

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Pan Seared Sriracha Horseradish Salmon and Crispy Smashed Yukon Potatoes

Pan Seared Sriracha Horseradish Salmon and Crispy Smashed Yukon Potatoes
Pan Seared Sriracha Horseradish Salmon and Crispy Smashed Yukon Potatoes

Pan Seared Sriracha Horseradish Salmon
The sriracha horseradish sauce cooked on salmon fillets produces the perfect amount
of flavor helps the salmon stay moist and delicious.

Ingredients
• 2 large salmon fillets
• 1 teaspoon of olive oil + or Butter
• 4 tablespoons of Terrapin Ridge Farms Sriracha Horseradish sauce
• Zest of 1/2 a lemon
• Optional Goat cheese for serving.
• Sea Salt

Instructions
Heat olive oil in a large cast-iron pan. Place salmon fillets in the hot oil flesh
side down. Do not move the fillets, allow them to cook for approximately 3
minutes to create a sear on the flesh.
Gently turn the fillets over so they are skin side down. At this time spoon
the Sriracha Horseradish sauce over each fillet. Cover with a lid for about
two minutes to allow the steam to Cook the sauce onto the top of the fish.
Remove the lid and continue to cook until the exterior is firm and the
interior is moist. Approximately 3 to 5 minutes (this time depends on the
thickness of your fillet.)
Salmon should not to be overcooked as it will be dry.

Crispy Smashed and Fried Yukon Potatoes
These potatoes are crispy on the outside with a creamy smooth interior.
The secret is boiling before you fry. Once the interior is cooked all it takes is
a quick fry to get those crispy delicious edges. They are delicious dipped in
Terrapin Ridge Farms Sriracha Horseradish sauce.

INGREDIENTS
• 4 pounds baby Yukon gold potatoes
• Sea salt
• 2 cups vegetable oil
• Terrapin Ridge Farms Sriracha Horseradish sauce for dipping.

METHOD
Place potatoes in a large pot and cover with cold water. Season heavily
with salt. Bring to a boil over high heat and cook until potatoes are fork
tender, about 10 minutes after a boil is achieved.
Drain in a colander set in the sink then pour potatoes onto a rimmed baking
sheet in a single layer.
Working one potato at a time, place potato on cutting board and smash
firmly with the bottom of a heavy skillet or mallet to a thickness of about
1/2-inch thick.
Heat 2 cups of oil in a large high sided sauté pan over medium heat until
shimmering. Add as many potatoes as will fit in a single layer but do not
crowd them. Cook, shaking pan occasionally, until bottom side is deep
golden brown, about 3 minutes.
Carefully flip with a thin metal spatula and cook until second side is golden
brown and crisp, about 4 minutes longer. Transfer to a paper bag or towel-lined
plate and allow to drain. Sprinkle generously with fine sea salt.
Continue cooking potatoes in batches, adding more oil as necessary, until
all potatoes are cooked. Serve warm.
If you are cooking for a crowd you can keep the cooked potatoes on a
cookie sheet in a 200° oven while you continue cooking. Or, put them all
under the broiler for a few minutes just before serving.

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