Salmon with pistachio-herb dressing and warm potato salad

• Scrub the potatoes. Cut the potatoes into ½-inch pieces.
• Trim the stem ends from the green beans if needed; cut the beans into ½-inch lengths. 

In a large sauce pot, add the potatoes and enough generously salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 5 to 7 minutes, adding the green beans during the last 2 minutes of cooking. 

Drain the potatoes and transfer to a large bowl. Stir in half the “creamy” mustard vinaigrette; season to taste with salt, pepper, and more vinaigrette if desired. 

While the vegetables are cooking, prepare the pistachio-herb dressing.

• Finely chop the pistachios.
• Coarsely chop the capers.
• Coarsely chop the dill.
• Strip the parsley leaves from the stems; coarsely chop the leaves.

In a small bowl, stir together the pistachios, capers, dill, parsley, and 2 to 4 tablespoons oil; season to taste with salt and pepper.

• Pat the seafood dry with a paper towel (if using scallops, rinse and drain, then pat dry). Season the seafood lightly with salt and pepper. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. 

Salmon and snapper:
Add the fish skin side down and cook until lightly browned and the skin is crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.

Scallops:
Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. 

Transfer the seafood and potato salad to individual plates. Top the seafood with the pistachio-herb dressing and serve any remaining mustard vinaigrette on the side.