Wednesday, May 18, 2016

Roasted Salmon Over Potatoes and Shallots

Our CSF (that's community supported fishery) pick-up days is one of my favorite dinner days of the week. We love Real Good Fish for the quality, the freshness, and the philosophy! Last night, we received a beautiful, fleshy piece of King Salmon from our bay. It was really gorgeous.

When we were talking about what to do with it, the boys answered, "Do something simple...and make sure it's still fatty and juicy." Okay.

I decided to do a one-pan roast with potatoes, shallots, and the salmon. Meyer lemons from our tree added just enough zing.

Ingredients serves 4

  • 1 filet of salmon, approximately 1-1/2" thick with the skin on (thanks Real Good Fish)
  • 2 T butter, room temperature
  • 1 organic Meyer lemon, halved with one half thinly sliced
  • 2 organic Russett potatoes, washed, dried, and sliced into wedges
  • 1 shallot, thinly sliced
  • olive oil
  • freshly ground salt
  • freshly ground pepper

Preheat oven to 425 degrees F.

In a mixing bowl, place your potato wedges and toss with olive oil until nicely coated. Scoop the potatoes into a rimmed baking dish and sprinkle with salt and pepper. Scatter shallots over the top and place in the oven for 30 minutes.

Remove the pan from the oven and place your salmon filet, skin side up, on top of the potatoes. Smear the butter over the skin and sprinkle with salt and pepper. Lay thin slices of lemon over the top and place the pan back in the oven. Roast for another 15 minutes - until the salmon is opaque.

To serve, squeeze the remaining half of the lemon over the salmon. Serve immediately.

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