Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.

　　

Ingredients

4 servings

　　

Potatoes:

1 1/2 pound small waxy potatoes, scrubbed

　　Kosher salt

　　2 tablespoons olive oil

　　

Salmon and assembly:

1 1 1/2-pound piece skin-on salmon

　　1 tablespoon olive oil, plus more for drizzling

　　Kosher salt

　　1/2 cup crème fraîche

　　2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving

　　2 radishes, trimmed, thinly sliced

　　

Potatoes:

Step 1

Place potatoes in a medium saucepan and add cold water to cover by 1"; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15-20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.

　　

Salmon and assembly:

Step 2

Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 tablespoon oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10-15 minutes. Break up salmon into pieces, removing skin if desired.

　　

Step 3

Whisk crème fraîche and chopped herbs in a small bowl; season with salt.

　　

Step 4

Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.

　　Reprinted with permission from What's for Dinner? Delicious Recipes for a Busy Life by Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Ballantine Books, an imprint of the Random House Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisherCURTIS STONE is the author of five cookbooks and the host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.