SLOW ROASTED SALMON WITH A WARM PRESERVED LEMON AND CRISPY CAPER VINAIGRETTE AND THINLY SLICED POTATOES
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
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
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
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.
CITRUSY ROASTED SALMON AND POTATOES
Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they're briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.
Provided by Naz Deravian
Categories brunch, dinner, lunch, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
GARLIC-LEMON SALMON-POTATO BAKE
A warm and delicious one-dish hot dinner for two. Be sure to use highly flavor olive oil in the marinade; you can use a cheaper, lighter flavored oil to spray the pan with. For the spray, you can use Pam or similar commerical olive oil nonstick spray, or simply put some olive oil in an oil atomizer if you have one. You can peel the potatoes before slicing if you want; I don't do this because I like them skin on, which also adds a bit more color to the dish. You can substitute about 6 little red-skinned new potatoes for the two large potatoes, if you prefer.
Provided by echo echo
Categories One Dish Meal
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a mini-processor, puree marinade contents.
- Pour marinade over steaks & marinate in refrigerator 1/2 hour.
- Meanwhile, boil potatoes just until al dente & slice thin.
- Spray a baking dish with olive oil spray.
- Place sliced potatoes in baking dish and sprinkle a small amount of the marinade over them.
- Top with salmon steaks.
- Pour the rest of the marinade over the steaks and scatter the capers over the whole dish.
- Bake at 400F 10 minutes and test for doneness--when cut into, flesh should be opaque but not yet flaking. If necessary, bake longer, testing every couple minutes; it should not take longer than 15 minutes.
- Place a bed of greens on each of two dinner plates, place half the potatoes and a salmon steak on each bed of greens, dribble any marinade left in pan over the top and sprinkle with parsley.
Nutrition Facts : Calories 698.4, Fat 38.4, SaturatedFat 6, Cholesterol 59, Sodium 125, Carbohydrate 61.6, Fiber 6.5, Sugar 4.1, Protein 27.3
LEMON VINAIGRETTE POTATO SALAD
I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! -Melanie Cloyd, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.
Nutrition Facts : Calories 165 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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- Bake salmon. 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.
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