Sautéed Salmon With Potatoes and Creamy Anchovy Sauce

Ingredients

• 10 fillet anchovy packed in olive oil, drained
• 0.3 cup canola oil 
• 1 tablespoon capers drained
• 2 tablespoons parsley fresh chopped
• 1 tablespoon parsley fresh chopped
• 2 tablespoons cup heavy whipping cream 
• 4 servings pepper black freshly ground
• 2 tablespoons juice of lemon 
• 3 tablespoons olive oil extra virgin extra-virgin
• 6 ounce salmon fillet 
• 2  spring onion white green thinly sliced
• 2 pounds yukon gold potatoes quartered ( 4 medium)

Equipment

• food processor
• bowl
• frying pan
• pot
• spatula
• colander

Directions

1. Add potatoes to a large pot and cover with water. Season generously with salt. Bring to a boil over high heat and simmer until tender and fork slides in easily, 15 to 20 minutes. When done, drain in a colander. Toss in a large bowl with green scallions and 2 tablespoons of parsley. Season with salt and pepper to taste.
2. Season salmon fillets on both sides with salt and pepper.
3. Heat oil in a large non-stick skillet over medium-high heat until shimmering.
4. Add salmon fillets skin side down, and carefully press the fillets down with a spatula or your fingers for a few seconds so that the skin has full contact with the skillet. Cook until browned on the bottom, 4 to 5 minutes. Carefully flip fillets and cook for 1 minute on the other side.
5. Remove fillets and set aside.
6. For the vinaigrette: Purée the anchovies, lemon juice, capers, and parsley in a food processor. With the blades running, pour in the olive oil and heavy cream until the sauce is smooth and thick, about 20 seconds.
7. Transfer to a bowl and season to taste with salt and pepper.
8. Serve salmon fillets and potatoes with the creamy vinaigrette on the side.