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Kylie Thompson
Kylie Thompson

Roast baby potatoes until tender but not overcooked.

Meanwhile, make dressing. Pulse mayo, dill, horseradish, lemon juice, salt and pepper until smooth and creamy. Add to a serving bowl.

Tear leaves off purslane (optional) and add the dressing. Once potatoes have finished cooking, drain the oil off on paper towels and add the potatoes to the dressing, gently mixing to coat.

Pat salmon dry and season with salt and pepper. Sear, skin side UP, until the flesh is browned and crispy, flip and fry until skin is crispy. Remove from skillet.

Divide potatoes between plates with the salmon. Enjoy!

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