Oven Roasted Salmon Steaks With Red Potatoes Food

SLOW ROASTED SALMON AND POTATOES RECIPE

Steps:

• If you're making the potatoes, start by heating the oven to 450 degrees F. If not, skip to step 5.
• Put the halved potatoes in a large mixing bowl. Season with kosher salt, black pepper, 1 teaspoon fresh thyme and 1 teaspoon dry rosemary. Add 2 teaspoons minced garlic and 2 tablespoons extra virgin olive oil. Toss to make sure the potatoes are well coated.
• Arrange the potatoes, cut side down, on a sheetpan or baking dish. Roast in the heated oven for about 25 minutes.
• Remove the potatoes from the oven and push the potatoes to one side of your pan to make room for the salmon.
• Turn the oven heat down to 250 degrees F. Wait for the heat to lower to this point.
• Brush the bottom of the sheet pan where you made room for the salmon with a bit of extra virgin olive oil. Season the salmon with kosher salt on both sides and put it in the pan next to the potatoes.
• Drizzle about 3 to 4 tablespoons extra virgin olive oil over the salmon fillet. Spread the remaining fresh garlic on top (I use the back of a spoon to spread the garlic evenly all over the fish fillet). Sprinkle the remaining rosemary and fresh thyme.
• Roast the salmon in the 250 degree F heated oven for 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish (insert a fork in the thickest part of the salmon, it should meet no resistance and should flake easily). To be sure, insert an instant read thermometer in the thickest part of the fish, it is ready when the internal temperature registers 125 degrees F for a medium-cooked salmon.
• Squeeze some fresh lemon juice on top of the salmon. Serve immediately.

ROASTED SALMON WITH RED POTATOES AND DILL

Steps:

• Preheat oven to 450°.
• In a 15 1/2" x 10 1/2" jelly roll pan, toss potatoes with oil, salt and pepper. Roast potatoes in oven for 10 minutes.
• After 10 minutes, remove pan from oven. With spatula, push potatoes to one end of the pan to make room for the fish.
• Place fish in pan, sprinkle with 1/2 t. salt. Return to oven and continue roasting with potatoes for 15 minutes or until fish flakes easily and potatoes are brown. At this point, you may need to remove the fish and continue roasting the potatoes until done.
• Transfer fish to a platter, top with horseradish sauce and half of the fresh or dried dill.
• Toss potatoes with remaining dill and serve alongside the salmon.

BAKED SALMON WITH RED POTATOES AND SQUASH

Steps:

• Cut potatoes into small bite sized chunks.
• Slice zucchini and yellow squash into 1/4" slices.
• Mince all garlic. Use more or less to your taste.
• Slice lemon in to 8ths.
• Turn oven on to 350 degrees.
• In a big skillet put 3-4 Tbsp of olive oil. Turn heat on medium to medium-high.
• Place the potatoes in the skillet and season to taste with garlic (a little less than half), chili powder (I also use Cayenne pepper), salt, pepper, oregano, basil and thyme.
• Toss in pan or use a spatula so that all the potatoes are evenly covered.
• Season zucchini and squash the same as the potatoes.
• Cook potatoes for 10-15 minutes until ALMOST done. Turn heat to medium-low or medium.
• Add zucchini and squash to potatoes and toss (or turn with spatula).
• Wash salmon fillet and place in large square baking pan 11 X 7 X 2 is good (just know that it has to be big enough for the salmon and all the potatoes and squash).
• Score the salmon length-wise (as if you were going to make 3 strips of fish) about half way through the meat. DO NOT CUT ALL THE WAY THOROUGH.
• In the two pockets you just made in the fish, stuff the minced garlic. Then squeeze 2 or 3 of the lemon slices (juice AND pulp) over the fish, and place two tablespoons of butter (margarine can be used, but will make the fish greasy) over each pocket.
• Sprinkle salmon with chili powder, and pepper.
• After potatoes and squash are done (potatoes are soft) dump the whole skillet over the salmon and put in the oven on the middle rack and bake until the salmon is flakey (about 30 minutes).

ROAST SALMON & ROAST BABY POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until just tender, drain and steam-dry for a few mins. Toss the potatoes in the oil and butter, then tip onto a baking tray. Roast for 20 mins. Push the potatoes to one side and put the salmon on the other side, and add the lemon halves. Season. Return the tray to the oven for 15-20 mins until everything is cooked through - check the centre of the salmon with the tip of a knife.
• Cook the peas in simmering water for 2 mins, drain and tip into a bowl. Add the crème fraîche and herbs, if using. Break the salmon into chunks to serve and squeeze over the lemon. Serve the salmon with the potatoes and peas, and some extra crème fraîche on the side, if you like.