SALMON WITH POTATOES AND HERB SALAD
This salmon dish is great for Easter or Passover. "Oven-roasting salmon mutes the fishier notes - plus it makes the dish easier to manage," says Alex.
Provided by Alex Guarnaschelli
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the potatoes: Preheat the oven to 350 degrees F. Toss the potatoes with 1 tablespoon olive oil and a generous pinch of salt. Arrange on a baking sheet; bake 35 to 40 minutes, or until tender when pierced with the tip of a knife. Remove and let cool.
- Increase the oven temperature to 375 degrees F. In a cast-iron skillet, heat the remaining 3 tablespoons olive oil over medium heat until hot. On a flat surface, smash and break the potatoes with the back of a wooden spoon. Season with salt. Add to the skillet and cook until browned (do not stir them!), 4 to 5 minutes. Flip the potatoes and cook 3 to 5 additional minutes. Season with salt and sprinkle with the red wine vinegar.
- Meanwhile, make the salmon: Line a rimmed baking sheet with foil; drizzle with 1 tablespoon olive oil. Arrange the salmon skin-side down on the baking sheet. Dot with the butter and drizzle with the remaining 1 tablespoon olive oil. Season thoroughly with salt. Use a fine-mesh strainer to sprinkle the cayenne over the fish. Bake, undisturbed, 6 to 8 minutes. (For well-done, bake an additional 5 minutes.) Remove from the oven.
- Make the salad: Toss the parsley, tarragon, arugula and radishes. Serve the salmon and potatoes with the herb salad. Squeeze the lemon juice over the fish.
SLOW-ROASTED CITRUS SALMON WITH HERB SALAD
This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy - spices, herbs, citrus, chiles - which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where "looks impressive" and "not a ton of work" overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.
Provided by Alison Roman
Categories weekday, weeknight, seafood, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
- Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
- Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 54 grams, Carbohydrate 11 grams, Fat 70 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 510 milligrams, Sugar 2 grams
SALMON WITH POTATO SALAD AND HORSERADISH YOGURT
This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.
Provided by Chris Morocco
Categories Dinner Salmon Potato Salad Potato Salad Horseradish Yogurt Fish Seafood Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the potatoes and salmon:
- Preheat oven to 250°F. Place potatoes in a medium pot. Pour in water to cover and add a few generous pinches of salt. Bring to a boil; reduce heat and gently simmer until a paring knife easily pierces potatoes, 20-25 minutes.
- Meanwhile, place salmon in a large baking dish and coat with oil. Season both sides with salt and pepper; place skin side down and sprinkle with caraway. Bake until a cake tester or thin knife blade inserted laterally through fillet meets no resistance, 25-30 minutes. (Fish should be opaque throughout and just able to flake.) While the potatoes and salmon are doing their thing, make the dressing and the horseradish yogurt.
- For the dressing:
- Whisk oil and vinegar in a bowl big enough to hold the potatoes. Whisk half of scallions and tarragon into dressing. Set remaining scallions and tarragon aside for serving.
- For the yogurt:
- Combine horseradish, vinegar, and a large pinch of salt in a small bowl; let sit 5 minutes. Whisk in yogurt and oil; season with salt and pepper.
- For the herbs and assembly:
- As soon as potatoes are done cooking, drain and add to bowl with dressing. Toss to coat and season with kosher salt and pepper.
- Heat oil in a large saucepan over medium. Toss herbs and cornstarch in a fine-mesh sieve. Test oil temperature by adding an herb leaf. The oil should sizzle intensely (it may spatter) and the leaf should darken on contact. Fry herbs in batches until crisp and vibrant green, about 5 seconds per batch. Transfer to paper towels with a slotted spoon. Season lightly with kosher salt. (If you'd like to skip this step, we get it. Chop herbs instead.)
- Dress salmon with fried herbs and sea salt. Toss potatoes to redistribute dressing and top with sea salt and reserved scallions and tarragon. Serve salmon with potatoes and horseradish yogurt alongside.
SLOW ROASTED SALMON WITH POTATOES AND LEMON-HERB VINAIGRETTE
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.
SHEET-PAN HARISSA SALMON WITH POTATOES AND CITRUS
In this 30-minute recipe, harissa, ginger and orange are combined to create a vibrant, spicy marinade for rich salmon fillets. The potatoes and red onion get a jump-start roasting, while the fish takes a quick dip in the marinade. Then the salmon is added to the sheet pan so everything finishes cooking together. This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You've got better things to do.
Provided by Colu Henry
Categories dinner, easy, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish, and let marinate at room temperature.
- Meanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.
- Add the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.
Nutrition Facts : @context http, Calories 523, UnsaturatedFat 19 grams, Carbohydrate 25 grams, Fat 30 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 793 milligrams, Sugar 3 grams
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