Baked salmon with potatoes
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Preparation: I soaked the salmon pieces made with salt, pepper and lemon juice for an hour in the refrigerator. Then in a tray that can be put in the oven, pour the oil and then arrange the salmon pieces. Sprinkle green rosemary needles and a few sage leaves over it, add more salt and pepper and turn them on the other side, and repeat the operation. This way we make sure that they have oil and spices on both sides. After that I put the plate in the preheated oven at 220 degrees and left it in the oven for 25 minutes. It is not covered to brown on the surface, it should not be mixed or put oil on top… we leave it there to do its job.
Meanwhile, I boiled a few slices of potatoes and after 10 minutes I put them in the oven with only salt, pepper and butter and let them brown a little. I always try to combine fish or seafood with simple garnishes that don't "snatch" them from taste. I have to admit that salmon is not my favorite fish… but in this version simple or grilled cooking is delicious.
I served it on a plate accompanied by a few slices of potatoes sprinkled with dried herbs and accompanied by a small decoration of cabbage with cucumbers and radishes.
I like to always add that little "something" that gives a special note to a platter, gives you another urge to eat it and makes it more festive. It's a simple gesture and a few seconds that matters, now I made a small tower of cabbage salad with three slices of cucumber and a radish flower.
The cooking time depends on the size of the salmon and its thickness.
One-portion fillets (like the ones I used) are made in about 15 minutes, at 200 degrees C.
If you want to cook a piece of whole fillet then you have to leave it for about 25 minutes.
To figure out when it's done, you have to prick it with a fork and if it comes off easily it means it's ready.
If you choose to bake fish in baking paper then you have to make sure that it is perfectly closed before putting it in the oven.
In this way, the fish will retain its flavor and nutrients, and will not dry out.
I made this salmon in the oven with vegetables but you can make it simple, and serve it with your favorite garnish.
And here are some suggestions for you:
Ok, I think I've covered everything about this delicious baked salmon fillet recipe.
This is one of my favorite ways to cook fish, but I'm still curious to hear yours.
So don't be shy and leave them in the comments.
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Baked salmon with potatoes
Prepare a tasty salmon with baked potatoes, which you serve with a delicious dill yogurt sauce.
650 g potatoes
2 tablespoons oil
1 tablespoon dried rosemary
1 tablespoon oregano
chopped parsley to taste
4 pieces of salmon fillets
1 tablespoon oil
4 lemon slices
For the sauce
100 g Greek yogurt
80 g mayonnaise
1 teaspoon horseradish, grated
1 tablespoon lemon juice
1 bunch of chopped dill
1 onion, chopped
Preparation - Salmon with baked potatoes
Preheat the oven to 220 ° C. Wash the potatoes and mix them with the oil and the rest of the spices. Place the salmon in a pan, sprinkle with a little oil, then season with salt and pepper. Arrange the potatoes next to the fish.
Put a slice of lemon over each piece of salmon to give them extra flavor. Bake for 20 minutes.
In a bowl, mix all the ingredients for the sauce. Cover and let cool for a few minutes. Serve the salmon with caraway and sauce.
Spring is the period when we find certain vegetables and fruits that we do not find in the rest of the year. This category also includes new potatoes, so we thought we would introduce you to a recipe for salmon with baked potatoes and peas, special for super moms. The little ones will definitely enjoy it, and the time spent in the kitchen by the adults is relatively short. So you will have ready in about 45 minutes a flavorful lunch rich in Omega 3 fatty acids: salmon with potatoes.
Ingredients for baked salmon with potatoes:
250 grams of new potatoes
2 teaspoons olive oil
700 grams of salmon fillets
200 grams of peas
4 green onions
1/2 teaspoon white wine vinegar
4 steps for preparing 4 portions of salmon with baked potatoes:
1. Preheat the oven to 200-250 degrees (stage 7, if you have a gas oven).
2. Cover a tray with baking paper and add the new potatoes, which are sprinkled with olive oil and seasoned with salt and pepper. Place in the oven for 20 minutes, until they start to turn a copper color. Remove a little and check, so as not to stick to the tray, then leave it in the oven for another 10 minutes, possibly after I have added 1/4 cup of water.
3. Remove the tray from the oven and push the potatoes into parts so that the salmon fits in the middle. Sprinkle with olive oil, put in the oven and leave for 20 minutes, until the fish is cooked. Meanwhile, boil the peas for 2 minutes and drain with a strainer.
4. When the fish is cooked, take it out on a plate, and mix the peas, chopped green onions and new potatoes, sprinkle with a little wine vinegar and season with salt, pepper and finely chopped mint. The garnish sits like a bed, under the fish, on plates.
The technique to get a soft and juicy baked salmon.
I don't know if you've ever tasted it like that, but for me the best salmon is the raw one. So for baked salmon I looked for a recipe that would keep everything that has the best raw salmon (soft and creamy texture, color, taste of sea water) and at the same time be cooked. When I cooked the salmon at higher temperatures, the color turned pale pink and the taste was totally different from that of raw salmon. It worked, but I wasn't ecstatic about the result. That's why salmon isn't even one of my favorite fish when it comes to cooking them in the oven.
I found the solution using a very low temperature, but which involves a longer baking time. But it's worth the wait. Baked salmon turns out absolutely perfect.
The recipe requires a cut of the salmon to obtain a uniform thickness of the fillets. I hadn't done this before, even if those edges came out dry so as not to waste, but since I discovered the wonderful salmon meatballs, this is no longer a problem. Those edges are ideal for making some meatballs.
Baked salmon can be served with steamed vegetables (especially broccoli), with dill and pea sauce or with a refreshing salad.