Potato, Olive, and Tomato Salad with Pan Seared Salmon

Potato, Olive, and Tomato Salad with Pan Seared Salmon

Source:
Danielle Kartes
Food Blogger
Rustic Joyful Food

Yield: 4 with 8 portions of potato salad

Ingredients:

Citronette

Pan Seared Salmon

Directions:

  1. Clean and slice the fingerling potatoes in half. Bring a pot of salted water to a boil. Simmer the potatoes 10-15 minutes or until knife tender. Drain.
  2. In a mixing bowl, combine the warm potatoes, sliced cherry tomatoes, crushed and pitted olives, shallot, and fresh herbs.
  3. In a smaller mixing bowl, whisk the citronette ingredients, then pour over the potato mixture. Gently toss and set aside.
  4. Season the salmon. Add the oil to the pan. Sear the fish flesh side down 2-3 minutes.Flip and sear the skin side 3 minutes. Cook until the center is medium well.
  5. Serve the salmon and salad with a side of vegetables. Enjoy!