Grilled Salmon with Crushed New Potatoes, Tarragon Salsa Verde and Soft Boiled Eggs
A simple and surprisingly light weeknight supper
This is such a lovely weeknight supper: Grilled Salmon with Crushed Jersey Royals Potatoes, Tarragon Salsa Verde and Soft Boiled Eggs. Tarragon salsa verde is SO good, you will be making this a lot. Salsa verde is such a great addition to the dinner table - I love it drizzled over practically anything. I’ve already banged on about my love of tarragon before and it’s very nice in this dish, works beautifully with the salmon and just adds another little flavour bomb. It’s lick-the-plate-clean level of good.
Crushed new potatoes are always on heavy rotation in our house, and are such a simple way to make a boiled potato just a bit more interesting. I love them gently crushed and then with a large amount of butter or sour cream stirred through them. Just gorgeous. Here we are using the salsa verde, but olive oil alone would also work very well. I once watched someone on Masterchef get blasted for not peeling the new potatoes but I have to disagree. I leave the skins on, not out of laziness but the skins are very thin and also taste good, so there’s no need to peel. Jersey Royals are utterly delicious and it’s strange to think of something like a potato having such a distinct season but they do and really truly Jersey Royals are an elite potato. Sometimes I can find potato dishes a little heavy but this one actually feels light and Spring-like because of the salsa verde. It’s such a good combination with the boiled eggs and salmon. Really very good.
It would also be lovely with the addition of some roasted or steamed asparagus, and you could also add hollandaise which would be amazing.