Salmon Trilogy Part I Potato Baked Salmon Recipes

SLOW ROASTED SALMON AND POTATOES RECIPE

Steps:

• If you're making the potatoes, start by heating the oven to 450 degrees F. If not, skip to step 5.
• Put the halved potatoes in a large mixing bowl. Season with kosher salt, black pepper, 1 teaspoon fresh thyme and 1 teaspoon dry rosemary. Add 2 teaspoons minced garlic and 2 tablespoons extra virgin olive oil. Toss to make sure the potatoes are well coated.
• Arrange the potatoes, cut side down, on a sheetpan or baking dish. Roast in the heated oven for about 25 minutes.
• Remove the potatoes from the oven and push the potatoes to one side of your pan to make room for the salmon.
• Turn the oven heat down to 250 degrees F. Wait for the heat to lower to this point.
• Brush the bottom of the sheet pan where you made room for the salmon with a bit of extra virgin olive oil. Season the salmon with kosher salt on both sides and put it in the pan next to the potatoes.
• Drizzle about 3 to 4 tablespoons extra virgin olive oil over the salmon fillet. Spread the remaining fresh garlic on top (I use the back of a spoon to spread the garlic evenly all over the fish fillet). Sprinkle the remaining rosemary and fresh thyme.
• Roast the salmon in the 250 degree F heated oven for 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish (insert a fork in the thickest part of the salmon, it should meet no resistance and should flake easily). To be sure, insert an instant read thermometer in the thickest part of the fish, it is ready when the internal temperature registers 125 degrees F for a medium-cooked salmon.
• Squeeze some fresh lemon juice on top of the salmon. Serve immediately.

POTATO-SALMON BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Stir together the panko, dill, lemon zest and 1 tablespoon of the melted butter in a medium bowl; set aside.
• Butter the bottom of a 2-quart casserole dish. Layer half the potatoes, overlapping, to cover the bottom of the dish. Sprinkle with half of the feta and 1/2 teaspoon each salt and pepper. Repeat, topping with the remaining potatoes, feta and 1/2 teaspoon each salt and pepper. Combine the broth and 1 tablespoon of the melted butter in a small bowl and pour over the potatoes. Cover with foil and bake until the potatoes are just softened, 40 to 45 minutes.
• Meanwhile, cut the salmon into 2- to 3-inch pieces. Toss the salmon with the lemon juice and remaining 1/4 teaspoon salt.
• Remove the potatoes from the oven and uncover. Increase the oven to 425 degrees F. Place the salmon on the potatoes and sprinkle with the panko mixture. Bake, uncovered, until the salmon is cooked through and the panko is golden brown, 12 to 15 minutes. Garnish with dill sprigs.

SALMON TRILOGY (PART I): POTATO BAKED SALMON

Steps:

• NOTE: Prepare fish and onions while potatoes are cooking.
• For fish: grease form. If necessary, cut fish into large pieces so that fish can be evenly put into casserole form. Salt and pepper to taste. Sprinkle 2 tbs parsley over salmon. Set aside. Preheat oven to 375 F (200 C).
• For onions: cook chopped onions in olive oil until soft (for about 1-2 minutes).
• Peel and cook potatoes in salted water for about 20 minutes until tender. Drain and mash potatoes. Add olive oil and add so much of the milk to have a spreadable consistency.
• Add onions, garlic and nutmeg. Salt to taste.
• Spread potatoes over fish.
• Mix bread crumbs and parmesan. Add enough olive oil to moisten the crumbs. Sprinkle over the potatoes.
• Bake in the middle of the oven for about 20 minutes until crust is golden brown. If it is getting to brown, cover it with aluminium foil.
• Directly before serving sprinkle with chopped parsley. Serve immediately.
• NOTE: time to boil potatoes is not included in cooking time, because you use it for the preparation of the other ingredients.

CREAMY SALMON, LEEK & POTATO TRAYBAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
• Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
• Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

SALMON TRILOGY (PART IIL): GRAVAD SALMON PASTA FRITTATA

Steps:

• Cook spaghetti al dente according to package directions. Only drain spaghetti, do not rinse.
• Remove as much marinade as possible from Gravad Salmon. If very salty, rinse slightly and pat dry with paper towels.
• Cut Salmon into bite-sized pieces.
• Put eggs, milk and cream into a small bowl and mix. Add Salmon and pepper. Mix.
• In an oven-proofed pan (10 inch in diameter and hight enough) cook onion in olive oil on medium high heat until soft, about 1 to 2 minutes. Remove from heat.
• If necessary: cut Green Beans into pieces.
• Add Green Beans, Spaghetti and Salmon-milk-mixture to onions and mix well. NOTE: The Frittata will not be stirred during cooking. So this mixture should have the "final look".
• Cover pan with a lid or aluminium foil and cook for 25 minutes on low heat. Do not stirr. The border of the Frittata should become dry (like an omelet).
• Meanwhile preheat Grill in oven (480 F, 250 C).
• After cooking, remove lid from pan and put Frittata under Grill. Bake Frittata until surface is cooked and slightly brown coloured (about 5 to 10 minutes).
• Take Frittata out of the oven and let set for 5 minutes.
• Detach Frittata from the pan. Invert Frittata over a plate larger than the pan and let Frittata slid onto plate.
• Cut Frittata in wedges and serve with a green salad.
• VARIATIONS: You can also use canned Salmon or Thuna for this recipe, but you have add salt to taste. You can replace Green Beans by peas. You can use any other Pasta.
• NOTE: Salmon Trilogy, Part I (Potato baked Salmon, #127652), Part II (Gravad Salmon, #127934).
• NOTE: Cooking time for Spaghetti is not included.