Salmon And Potatoes With Lemon Vinaigrette Recipes

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SLOW ROASTED SALMON WITH POTATOES AND LEMON-HERB VINAIGRETTE



Slow Roasted Salmon with Potatoes and Lemon-Herb Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

Canola oil, for drizzling
2 medium Idaho potatoes, peeled, sliced into 1/8-inch-thick slices
Kosher salt and freshly ground black pepper
1 heaping tablespoon Dijon mustard
1 lemon, zested and juiced (about 1/4 cup juice)
6 tablespoons extra-virgin olive oil
1 teaspoon finely chopped fresh flat-leaf parsley, plus more for garnish
2 center-cut salmon fillets, 6 ounces each, or one 1 1/2-pound center-cut salmon fillet
1/2 teaspoon finely chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Drizzle canola oil to coat two 8-inch cazuelas or oven-safe dishes. Arrange the potato slices in one even layer on the bottom. Season with salt and pepper and drizzle with more canola oil on top. Bake until the potatoes just begin to brown around the edges and the centers are slightly soft when poked with a fork, 12 to 15 minutes.
  • Meanwhile, whisk together the mustard and lemon juice in a medium bowl; season with salt and pepper. Continue whisking while drizzling in the olive oil until the sauce is emulsified. Add the parsley and mix to combine.
  • Once the potatoes are cooked through, place one salmon fillet in each of the baking dishes and drizzle with canola oil; sprinkle with salt and pepper. Reduce the oven temperature to 250 degrees F and bake to medium doneness, about 15 minutes.
  • Spoon the sauce over the top of the salmon and garnish with the thyme, parsley and lemon zest to taste.

SLOW ROASTED SALMON WITH A WARM PRESERVED LEMON AND CRISPY CAPER VINAIGRETTE AND THINLY SLICED POTATOES



Slow Roasted Salmon with a Warm Preserved Lemon and Crispy Caper Vinaigrette and Thinly Sliced Potatoes image

Provided by Bobby Flay

Categories     main-dish

Time 14h

Yield 4 servings

Number Of Ingredients 18

1 1/2 cups sugar
3/4 cups water
2 lemons, cut into eighths
3 cups lemon juice
1/4 cup sherry vinegar
1 tablespoon chopped shallot
2 cloves garlic, coarsely chopped
3/4 cup olive oil
Salt and freshly ground pepper
1/4 cup capers, drained
2 tablespoons finely chopped parsley
2 Idaho potatoes, peeled and thinly sliced on a mandolin
3 tablespoons olive oil
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each
Olive oil
Salt and freshly ground pepper
Chopped flat leaf parsley

Steps:

  • For the vinaigrette: Place sugar and water in a medium nonreactive saucepan over high heat and bring to a boil. Continue boiling until sugar has completely melted. Reduce heat to low, add the lemon wedges and cook slowly until almost soft. Remove with a slotted spoon and place on a baking rack. Let dry at room temperature overnight.
  • Place lemon juice in a small nonreactive saucepan and cook until reduced to 1/4 cup, let cool.
  • Place cooled lemon syrup, sherry vinegar, shallots and garlic in a blender and blend until smooth. With the motor running, slowly add the olive oil and season with salt and pepper. Pour into a bowl and fold in the parsley.
  • Fry capers in oil until crisp, about 1 1/2 minutes. Drain on paper towel.
  • For the potatoes: Preheat oven to 350 degrees F. Toss the potatoes with the oil and season with salt and pepper to taste. Arrange the potatoes in an even layer in the bottom of 4 small cazuelas. Place in the oven and bake 3/4 of the way through.
  • For the salmon: Remove the potatoes from the oven and reduce the heat to 250 degrees F. Lightly brush the salmon on both sides with olive oil and season with salt and pepper to taste. Place the salmon on top of the potatoes and return the cazuelas to the oven. Bake for 12 to 14 minutes, until cooked through. Remove from oven and immediately drizzle with lemon vinaigrette, and sprinkle with chopped parsley and capers.

SALMON AND POTATOES WITH LEMON VINAIGRETTE



Salmon and Potatoes With Lemon Vinaigrette image

This is a great summer dinner. I recieved this recipe from my friend susanne. Hubby and daughter love this one. Hope all enjoy this as much as we do! I actually prefer the tuna steaks or mahi mahi.

Provided by Michigan Dreamer

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 -1 1/2 lb cut up baby red potato, cut in half, and then half again
4 swordfish steaks (1 inch thick) or 4 tuna steaks, all will work (1 inch thick)
2 tablespoons olive oil
2 teaspoons minced garlic
2 tablespoons fresh squeezed lemon juice (or more)
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/8 black pepper
2 tablespoons parsley
1 teaspoon olive oil
baby greens
lemon wedge, to serve with
carrot
asparagus

Steps:

  • roast the potatoes in the oven; spritz with olive oil, season with salt and pepper. i also roasted some baby carrots and asparagus with the potatoes. i roasted at 375* for about 20 minutes.
  • i made two batches of the dressing. one to dip the fish in and let marinate 30 to 60 minutes.
  • i grilled the fish. use your own judgement.
  • take a package of baby salad greens, and divide on to seperate plates.
  • for the dressing:.
  • combine the 2 tbs. oil and the garlic in microwaveproof glass measuring cup. microwave on high 1 minute stir in remaining ingredients. make two seperate batches of this dressing. pour first batch over the fish, turn them, and let marinate 30 minutes to an hour. heat the other just before serving, and pour over salad, potatoes, and fish. enjoy.
  • note: asparagus and carrots don't take as long, so keep an eye on them.

Nutrition Facts : Calories 344.7, Fat 18.9, SaturatedFat 3.3, Cholesterol 59, Sodium 212.7, Carbohydrate 21.1, Fiber 2.6, Sugar 1.1, Protein 22.4

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