Oven-baked salmon with potatoes
Votes: 2
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Tender wild salmon fillet is baked in the oven at a low temperature on a bed of leeks, which are pre-baked separately for a few minutes before topping the fish, rubbed with olive oil and salt. Serve the finished dish with boiled fingerling or small new potatoes. A special touch is a mixture of butter, shallots, chives, tarragon, and parsley. Place a pat of herb butter on the hot fish and freshly boiled potatoes, and enjoy the delicious aromas and vibrant flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 leeks, trimmed and quartered lengthwise
- 1/3 tbsp. + 1 tbsp. l. olive oil
- 1.3 kg fresh wild salmon fillet with skin, center cut, bones removed
- 0.7 kg fingerling potatoes
- 1 shallot
- 4 tbsp (60 g) butter, room temperature
- 2 tablespoons chopped fresh chives
- 2 tablespoons fresh tarragon
- 2 tablespoons fresh parsley
- Juice of half a lemon
We recommend
Recipes with similar ingredients: leeks, salmon, potato, shallots, butter, chives, tarragon, parsley, lemon juice
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Toss leeks with 1/3 cup olive oil in a skillet; season with salt. Roast in the oven until golden brown, about 30 minutes.
- Meanwhile, place the fish in another shallow dish and rub with the remaining 1 tablespoon of olive oil. Set aside to come to room temperature.
- When the leeks are done, reduce the oven temperature to 275°F (135°C). Season the salmon with salt, place it in the pan on top of the leeks, and brush with olive oil. Bake until the fish is firm, 30-40 minutes.
- Meanwhile, cook the potatoes in a saucepan of boiling salted water until tender, about 10 minutes; drain.
- Puree the shallots in a food processor. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and puree again.
- Remove the salmon from the oven and top with half of the herb butter mixture. Spoon the remaining mixture over the potatoes. Slice the fish, season with salt to taste, and serve with leeks and potatoes.
Categories:
Similar recipes
