Salmon Potato Bake With A Cheese Mustard Sauce Recipes

SALMON & POTATO BAKE WITH A CHEESE & MUSTARD SAUCE!

Steps:

• to start with, take the potatoes - more or less if desired, adjust ingredients amounts to suit how many people are being catered for - peel & rinse them.
• slice the potatoes into relatively thin slices & then place into a saucepan with lightly salted boiling water.
• par boil for about 10 minutes approx' or until slightly soft.
• meanwhile, rinse the salmon & then chop into small chunks.
• once the potatoes have boiled sufficiently, drain them off & then place potatoe slices into an oven proof dish, overlapping each other.
• on top of that, add a generous amount of the salmon chunks & season to taste.
• once done, add milk to a saucepan & bring to the boil.
• grate your strong cheddar cheese.
• once boiled, add cornflour to a cup with a little amount of milk in the bottom & stir thoroughly to form a smooth paste.
• then, slowly add the milky paste a little at a time to the boiling milk - being sure to keep stirring the whole time to avoid lumps.
• repeat this action until the milk has thickened to become 'sauce' like.
• when it does, add the garlic, red chilli, mustard, strong cheddar cheese & fresh parsley & stir thoroughly until nice & smooth.
• bring back to the boil & then reduce heat & simmer for 5-10 minutes more until all the flavours have infused together, stirring all the time to ensure there are no lumps in the sauce.
• again, season to taste if need be, stir again then pour over the potatoes & salmon chunks in the oven proof dish.
• grate a generous amount of fresh parmesan cheese over the top & then place in a pre-heated (190C degrees approx') oven for 1 1/2 - 2 hours or until fully cooked.
• you can crisp the top up if you like using the grill.
• once cooked, remove from the oven, garnish with a little more parsley & serve! --
• adjust cooking times & temps in accordance with your oven.
• if you love or hate this recipe or if you can think of a better way to cook it, please let me know, thank you & enjoy! -- .

SLOW-ROASTED SALMON WITH POTATO SALAD & DILL & MUSTARD MAYONNAISE

Steps:

• Heat the oven to 120C/100C fan/gas ½. Scatter the lemon slices, thyme sprigs and reserved dill stalks over the base of a large, shallow roasting tin or baking tray. Season the salmon generously with salt and pepper and rub half the olive oil all over the fish. Lay the salmon skin-side up on top of the lemon and herbs. Roast for 45-50 mins until the fish feels firm and a corner of skin peels away easily. If you have a digital thermometer, the salmon should be at about 55C when ready. Leave to cool slightly in the tin.
• While the salmon is cooking, tip the potatoes into a pan of cold salted water and bring to the boil. Reduce the heat to a simmer and cook for 10-15 mins until just tender. Drain. Mix the mustard, lemon juice and olive oil together in a large bowl, and season with salt and pepper. Tip the hot potatoes into the bowl and toss to coat in the dressing. Set aside. Can be served hot or made a day ahead and chilled.
• Carefully lift the salmon onto a serving platter, if you like (it can also be served directly from the tin). Peel away and discard the skin, then use a cutlery knife to neatly scrape away the grey meat on top (see quick fishcakes recipe, below, to use it up), leaving the pink flesh underneath. The salmon is now ready to eat warm, or leave to cool completely and eat at room temperature. (See tip for garnishing the salmon, below.) Will keep chilled for up to two days. Can be served cold.
• For the mayonnaise, mix all of the ingredients together in a small bowl. Can be made a day ahead and kept chilled. Just before serving, brush the rest of the olive oil over the salmon and season with sea salt. Serve with the potato salad and dill & mustard mayonnaise on the side.

SALMON, MUSTARD GREENS AND POTATOES WITH MUSTARD-DILL GLAZE

Steps:

• Preheat oven to 350°F. Mix first 4 ingredients in small bowl. (Sauce can be prepared 2 hours ahead. Cover and let stand at room temperature.) Place potatoes in small bowl. Spoon 1 tablespoon sauce over and toss to coat. Arrange potatoes in baking pan. Bake 15 minutes.
• Remove pan from oven; push potatoes to sides of pan. Spread each salmon fillet with 2 teaspoons sauce and place in center of baking pan. Bake until salmon is cooked through, about 18 minutes. Meanwhile, place greens in large skillet. Toss with 2 tablespoons sauce. Stir over medium-high until wilted, about 4 minutes. Divide salmon, greens and potatoes between 2 plates. Serve, passing remaining sauce separately.

SALMON PATTIES WITH MUSTARD SAUCE

Steps:

• In a large bowl, combine the first five ingredients. Add salmon; mix well. Shape into six patties. In a large nonstick skillet, cook patties in butter over medium heat for 6 minutes on each side or until browned. , In a small bowl, combine the sauce ingredients. Serve with salmon patties.