Salmon with Potato-Artichoke Hash

Name: Salmon with Potato-Artichoke Hash
Yield: serves 4
Ingredients: 8 new red potatoes (about 3/4 pound), scrubbed and sliced 1/4 inch thick; 1 can (14 ounces) artichoke hearts in water, drained and halved; 1 tablespoon fresh thyme leaves (or 1/4 teaspoon dried); 1 teaspoon olive oil; Coarse salt and freshly ground pepper; 1 1/2 pounds skinless salmon fillet, cut crosswise into 4 pieces; 1 tablespoon Dijon mustard; 1 tablespoon white-wine vinegar; 1/2 cup packed coarsely chopped fresh flat-leaf parsley; 1 tablespoon water

December 22, 2011

To keep the salmon pieces moist as they roast, they are gently pressed together in the pan. A rustic potato-and-artichoke hash is cooked alongside. Slice the potatoes on a mandoline or with a very sharp knife to make thin, uniform pieces.

Recipe notes

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