Salmon Belly with Creamy Potatoes and Herbs

Ingredients

• 2 salmon belly fillets (skin-on preferred)
• 3 potatoes (medium size, peeled and sliced into rounds)
• 1 cup heavy cream
• 0.25 cup fresh tarragon (chopped)
• salt (to taste)
• black pepper (to taste)
• 1 tbsp olive oil (for searing)
• crusty bread (toasted, for serving)

Steps

1. 1

   Peel the potatoes and slice them into uniform rounds.

2. 2

   Place the potato slices in a pan and cover with heavy cream. Season with salt and pepper.

3. 3

   Simmer the potatoes in the cream over medium-low heat until they are tender and the cream has thickened into a rich sauce.

4. 4

   While the potatoes cook, season the salmon belly fillets with salt and pepper.

5. 5

   Heat olive oil in a separate skillet over medium-high heat. Place the salmon fillets in the pan, skin-side down.

6. 6

   Sear the salmon until the skin is crispy and the fish is cooked through to your preference.

7. 7

   Stir a generous amount of chopped fresh tarragon into the creamy potatoes just before serving.

8. 8

   Plate the creamy potatoes and top with the seared salmon belly. Serve immediately with toasted bread.

Notes

The author emphasizes using salmon belly for its high fat content and luxury feel. Tarragon provides the primary herbal note to the cream sauce.

Nutrition per serving

• salmon
• seafood
• creamy
• tarragon
• dinner
• high-protein
• pan-seared