Salmon with Potatoes & Herb Salad

passover2

This salmon dish is great for Easter or Passover

(see the link here at the bottom of the page for Seder ideas)

http://www.metroimma.com/profiles/blog/list?user=1qzkbe1zommp2

Salmon-with-Potatoes-and-Herb-Salad-Recipe

Salmon with Potatoes & Herb Salad

Ingredients:

For the potatoes:
1 pound medium red bliss potatoes
1/4 cup extra-virgin olive oil
Kosher salt
1 tablespoon red wine vinegar

For the salmon:
2 tablespoons extra-virgin olive oil
4 6 – to 7-ounce salmon fillets, skin on
1 tablespoon unsalted butter, cut into small pieces
Kosher salt
1/2 teaspoon cayenne pepper
Juice of 1 large lemon

For the salad:
10 sprigs flat-leaf parsley, stemmed
6 sprigs tarragon, stemmed
1/2 cup arugula
2 to 3 small red radishes, thinly sliced

Directions
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.

SHOPPING LIST – SALMON, POTATOES, HERB SALAD

For the potatoes:
1 pound medium red bliss potatoes
 extra-virgin olive oil
Kosher salt
 red wine vinegar

For the salmon:
2 extra-virgin olive oil
4 6 – to 7-ounce salmon fillets, skin on
 unsalted butter
Kosher salt
 cayenne pepper
 1 large lemon

For the salad:
10 sprigs flat-leaf parsley
6 sprigs tarragon
1/2 cup arugula
2 to 3 small red radishes


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.  Recipe courtesy of Alex Guarnaschelli, Food Network

hicks21

http://www.metroimma.com/profiles/blog/list?user=1qzkbe1zommp2

 

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