Roasted Salmon With Red Potatoes And Dill Recipes

ROASTED SALMON WITH RED POTATOES AND DILL

Steps:

• Preheat oven to 450°.
• In a 15 1/2" x 10 1/2" jelly roll pan, toss potatoes with oil, salt and pepper. Roast potatoes in oven for 10 minutes.
• After 10 minutes, remove pan from oven. With spatula, push potatoes to one end of the pan to make room for the fish.
• Place fish in pan, sprinkle with 1/2 t. salt. Return to oven and continue roasting with potatoes for 15 minutes or until fish flakes easily and potatoes are brown. At this point, you may need to remove the fish and continue roasting the potatoes until done.
• Transfer fish to a platter, top with horseradish sauce and half of the fresh or dried dill.
• Toss potatoes with remaining dill and serve alongside the salmon.

ROASTED DILL SALMON

Steps:

• Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don't disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
• Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.
• Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.

ROASTED SALMON, RED CABBAGE, AND NEW POTATOES

Steps:

• Preheat oven to 400 degrees. Toss cabbage and potatoes with oil; season with salt and pepper. Roast 25 minutes. Mix together mustard, horseradish, and lemon zest; smear on salmon. Nestle in pan, and roast 15 minutes. Squeeze lemon juice over all.

CITRUSY ROASTED SALMON AND POTATOES

Steps:

• Set a rack in the center of the oven and heat the oven to 425 degrees.
• In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
• Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
• Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

SLOW-ROASTED SALMON WITH POTATOES

Steps:

• Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes.
• Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.
• When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.
• Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.
• Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.
• Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.