Tuesday, January 19, 2010

Roast Salmon and Potatoes

I made a very simple meal of Roast Salmon and Potatoes tonight from Martha Stewart's Dinner at Home and it turned out pretty well! I love the recipes in this book because the ingredients required are so few and basic that I already had everything at home. Prep time was only about 15 minutes and it was nice and healthy--it doesn't get better than that.

roast salmon and potatoes
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for pan
1 pound fingerling or yukon gold potatoes, halved lengthwise
coarse salt and freshly ground pepper
1 fillet (2 pounds) salmon, preferably wild, skin on
Mustard-Herb butter (see step #2)
fresh herbs, plus more leaves for garnish
1. Preheat oven to 400 degrees F. Brush bottom of roasting pan with oil. Place potatoes in pan; season with 3/4 teaspoon salt and a pinch of pepper, and drizzle with 1 tablespoon oil. Toss to coat, and spread in a single layer. Roast 30 minutes, turning with a spatula after potatoes begin to turn golden underneath (about 2o minutes).

2.While potatoes are roasting, prepare Mustard-Herb Butter. Mix 1 stick of unsalted butter at room temperature with 1 tablespoon Dijon mustard and 1/4 cup tightly packed small herb leaves such as parsley, thyme and chervil. Add coarse salt and pepper to taste while mixing.

3.Season salmon on both sides with salt and pepper. Push potatoes to edges of pan, and place salmon, skin side down, in center of pan. Brush with remaining 2 teaspoons oil, and roast salmon until it barely flakes on the edges when pressed, 25 to 28 minutes for medium-rare (it will still be pink in the center).

4.Brush salmon and potatoes with herb butter while still hot. Serve, garnished with herbs. Bon appetit!

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