Spanish Salmon & Potato Salad

Recipe Directions

1. Preheat your oven to 425 degrees fahrenheit. Keep the salmon in the refrigerator until after step #4.
2. Drain the water out of the container of potatoes (a) and rest them on a plate lined with paper towel. Heat a skillet or saute pan over high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the potatoes to the pan and discard the paper towel. Cook the potatoes for 3 minutes without stirring, then stir and cook for another 3 minutes without stirring. Place the skillet of potatoes in your 425 degree oven. Bake for 10-12 minutes, or until golden brown.
3. When the potatoes are golden brown, remove the skillet from the oven and put back on the stovetop over medium-high heat. Add the diced celery and poblanos (b) to the pan of potatoes. Season with a pinch of salt and pepper. Stir well and then cook for 1 minute. After 1 minute, turn the heat off and scrape the potatoes and vegetables into a mixing bowl.
4. Take the salmon out of the refrigerator and allow it to temper while you mix the salad.
5. Add the arugula (c), prosciutto (d), and green olives (e) to the bowl of potatoes and vegetables. Pour the paprika aioli (f) into the bowl. Mix well with a wooden spoon to coat everything with aioli. Taste and add salt and pepper if you wish. Set aside while you cook the fish.
6. Carefully wipe out the pan you used for the potatoes and place back on the stove over medium-high heat for 2 minutes. While the pan is warming up, cut open the package of salmon (g) and place on the same plate you used to drain the potatoes. Season the fish on both sides with a pinch of salt and pepper. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan.
7. Place the salmon in the pan and sear for 3 and 1/2 minutes. Use a spatula to flip the salmon over and sear on the other side for 1 minute. (If you are preparing 4+ servings, sear the other side for 2 minutes). After searing, place the salmon on a plate lined with paper towel.
8. Spoon the crispy potato salad in the center of your serving plates. Place the salmon on top.