Serves 2

Made with the Alpine Skillet
A quick, simple, and delightful way to enjoy crispy skin salmon. The salsa verde recipe is super versatile and makes enough to use as a condiment on roasted chicken or grilled meats.

Ingredients

• 1 lb creamer potatoes
• 1 tsp kosher salt
• 2 skin-on salmon fillets (6-7 oz each)
• Kosher salt and cracked black pepper, to taste
• 3 tbsp olive oil
• 1 lemon, cut in half
• Salsa Verde (recipe follows)

Instructions

1. Cook the Potatoes:
   Place the potatoes and 1 teaspoon of salt in a small pot. Fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until soft and fork-tender, 10-15 minutes. Drain and let cool slightly. Place each potato on a baking sheet lined with parchment paper and use the back of a measuring cup to smash them down until they’re about ¼- inch thick. Set aside.
2. Prepare the Salmon:
   Press the salmon fillets between paper towels to dry the surfaces thoroughly. Season on all sides with salt and pepper.
3. Cook the Salmon:
   Heat the Alpine skillet on a wood-fired grill over medium-high flame (or on the stove) with 2 tablespoons of olive oil until the oil is shimmering. Once hot, move the skillet to a less hot section of the grill (or reduce heat to medium-low on the stove). Add the salmon fillets, skin side down, along with the lemon halves, cut side down. Press the salmon fillets firmly in place for 10 seconds using the back of a flexible fish spatula to prevent the skin from buckling. Cook, pressing gently on the back of the fillets occasionally to ensure good contact with the skin, until the skin releases easily from the pan, about 5-6 minutes.
4. Finish the Salmon:
   Flip the salmon fillets and cook on the second side for 15 seconds. Transfer to a paper towel-lined tray while you cook the potatoes. Leave the lemons in the skillet.
5. Crisp the Potatoes:
   Place the skillet back over high heat, add the remaining tablespoon of olive oil, and carefully add the potatoes. Cook over high heat for about 3-4 minutes or until crispy. Gently flip the potatoes and continue cooking for an additional 2-3 minutes.
6. Serve:
   Add the salmon fillets back to the skillet for a minute to warm. Flip the lemons over, exposing the charred side. Serve directly in the skillet with salsa verde on the side. Enjoy!

Salsa Verde

Makes about 1 cup

• ½ bunch flat-leaf parsley, stemmed
• 1½ tablespoons thyme leaves
• 1½ tablespoons capers, drained and roughly chopped
• 1 garlic clove, minced
• 1½ oil-packed anchovies, drained and minced
• ¼ teaspoon dried oregano
• ¼ teaspoon finely grated lemon zest
• ½ cup (120 ml) extra-virgin olive oil

Instructions:

1. Combine all ingredients in a mortar and grind into a rough paste with the pestle (or finely chop all ingredients on a cutting board).
2. Add the olive oil and stir to combine. Cover and refrigerate until needed. The salsa verde will keep, refrigerated, for up to 3 days.

This dish was cooked on Le Creuset’s Alpine Collection. Purchase here.