Salmon With Potato Salad and Horseradish Yogurt
"This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish...."
INGREDIENTS
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1 1/2 pounds small Yukon Gold potatoes, scrubbed, sliced 1/2-inch thick
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Kosher salt
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1 1/2 pounds skin-on salmon fillet
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2 tablespoons olive oil
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Freshly ground black pepper
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3/4 teaspoon caraway seeds, coarsely chopped
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1/4 cup olive oil
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1 tablespoon white wine vinegar
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3 scallions
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1 tablespoon torn tarragon
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1 tablespoon finely grated peeled horseradish (from about a 2-inch piece)
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1 teaspoon white wine vinegar
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Kosher salt
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1 cup plain Greek yogurt
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1 tablespoon olive oil
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Freshly ground black pepper
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Kosher salt, freshly ground pepper
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1/2 cup vegetable oil
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1/2 cup mixed tender herb sprigs (such as parsley, tarragon, and sage)
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1 tablespoon cornstarch
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Flaky sea salt
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