Tuesday, July 6, 2010

Roasted Salmon and Potatoes

We love salmon at our house.  This roasted salmon, has just become a new favorite.  I got the recipe from my Martha Stewart Dinner at Home cookbook.  All of the recipes I have cooked so far have been easy and amazing!

To start the recipe, preheat the oven to 400 degrees and coat the potatoes with olive oil, salt, pepper and dried herbs of your choice.  Cook for 20 minutes.  Turn the potatoes and cook for 10 minutes more.

After the 10 minutes, move the potatoes to the edges and place the salmon in the middle of the sheet pan.  The salmon should be seasoned with salt and pepper on both sides.

Sprinkle the top of the salmon and potatoes with freshly chopped parsley and thyme.  I used what I picked out of the garden.

Serve with your choice of vegetables.  I also make a dipping sauce from 1/4 cup of sour cream, 2 tablespoons lime or lemon juice (freshly squeezed!), salt and pepper.  Everyone loved this dish (my husband, 5 year old and 9 year old).  It will definitely be made often.

Roasted Salmon and Potatoes

1 T plus 2 tsp extra-virgin olive oil, plus more for pan
1 pound fingerling potatoes, halved lengthwise
Course salt and freshly ground pepper
1 fillet (2 pounds) salmon, preferably wild, skin on
Mustard-Herb Butter
Fresh herbs, plus more leaves for garnish

Preheat oven to 400 degrees.  Brush bottoms of roasting pan with oil.  Place potatoes in pan; season with 3/4 teaspoon salt and a pinch of pepper, and drizzle with 1 T oil.  Toss to coat, and spread in a single layer.  Roast 30 minutes, turning with a spatula after potatoes begin to turn golden underneath (about 20 minutes). 

Season salmon on both sides with salt and pepper.  Push potatoes to edges of pan, and place salmon, skin side down, in center of pan.  Brush with remaining 2 teaspoons oil, and roast until salmon barely flakes on the edges when pressed, 25-28 minutes for medium-rare.  Brush salmon and potatoes with herb butter while still hot.  Serve, garnished with herbs.

Mustard-Herb Butter

1/2 cup (1 stick) butter, room temperature
1 T Dijon mustard
1/2 cup herbs

Stir butter and mustard in small bowl until smooth.  Stir in herbs and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. 

I changed a few things in this recipe.  For one, I did not have fingerling potatoes, so sliced russet potatoes into oven fries.  I didn't use the herb butter at all.  I felt the fish is oily enough on its own.  I also served it with a sour cream/lemon sauce.  It is good on both the fish and the fries.

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