Epicurious

Lemony Salmon With Potatoes

Ingredients

4 servings

1½ lb. baby red potatoes (about 15), halved, quartered if larger

2 Tbsp. extra-virgin olive oil, plus more for brushing

2¾ tsp. Diamond Crystal or 1¾ Morton kosher salt, divided, plus more

1 tsp. freshly ground pepper, plus more

8 garlic cloves, finely grated, divided

Zest of 2 lemons, lemons reserved

⅓ cup store-bought lemon curd

3 Tbsp. Dijon mustard

1 Tbsp. Worcestershire sauce

4 (6-oz.) skinless salmon fillets

Dill sprigs (for serving)

1. Step 1

Place a rack in upper third of oven; preheat to 375°. Toss 1½ lb. baby red potatoes (about 15), halved, quartered if larger, 2 Tbsp. extra-virgin olive oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground pepper in a large cast-iron or other ovenproof skillet to combine. Roast until potatoes are fork-tender and lightly browned, 40–50 minutes. Let cool slightly, then add 3 garlic cloves, finely grated, and toss to coat potatoes.

Step 2

While the potatoes are roasting, mix zest of 2 lemons (lemons reserved), ⅓ cup store-bought lemon curd, 3 Tbsp. Dijon mustard, 1 Tbsp. Worcestershire sauce, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, remaining 5 garlic cloves, finely grated, in a small bowl to combine. Season four 6-oz. skinless salmon fillets all over with salt and pepper and brush with lemon mixture to evenly coat on all sides.

Step 3

Heat broiler. Nestle salmon fillets on top of roasted potatoes in pan, spacing out evenly. Cut reserved lemons in half, then place 3 halves, cut side up, in pan and brush lightly with oil. Broil until tops of salmon fillets are deep golden brown and a thermometer inserted into the center of the thickest fillet registers 145°, 4–10 minutes, depending on your broiler. (Keep a close watch on the salmon as the broiler tends to take things from golden to burnt in an instant.)

Step 4

Squeeze remaining lemon half over salmon and potatoes. Serve in skillet topped with dill sprigs.

Chocolate Mousse Pie

Ingredients

8 servings

Crust

21 chocolate sandwich cookies (such as Oreos)

¼ cup (½ stick) unsalted butter, cut into pieces, room temperature

Filling and assembly

12 oz. semisweet chocolate, finely chopped

1 tsp. vanilla extract

Pinch of kosher salt

3¾ cups heavy cream, chilled, divided

¼ cup sugar

Chocolate shavings (optional)

1.   Crust

Step 1

Place a rack in lower third of oven; preheat to 350°. Butter a 9" springform pan with 2¾" sides. Finely grind 21 chocolate sandwich cookies (such as Oreos) in a food processor. Add ¼ cup (½ stick) unsalted butter, cut into pieces, room temperature, and process until mixture is evenly moistened. Press mixture into bottom and up sides of prepared pan to form a thin crust. Bake 5 minutes. Transfer pan to rack and let pie crust cool completely.

2.   Filling and assembly

Step 2

Combine 12 oz. semisweet chocolate, finely chopped, 1 tsp. vanilla extract, and a pinch of kosher salt in food processor (no need to wipe it out). Bring 1 cup heavy cream just to a boil in a small heavy saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer chocolate mixture to a large bowl. Cool to room temperature, stirring occasionally.

Step 3

Beat 2 cups heavy cream, chilled, and ¼ cup sugar in a large bowl until stiff peaks form. Fold into chocolate mixture. Pour mousse into cool prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Step 4

Beat remaining ¾ cup heavy cream, chilled, in a medium bowl to medium-firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream all around top of pie. Garnish with chocolate shavings (if using).