SMOKED SALMON NEW POTATOES
Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SLOW-ROASTED SALMON WITH POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes.
- Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.
- When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.
- Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.
- Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.
- Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.
HOT SMOKED SALMON WITH NEW POTATOES & WATERCRESS
A great low-calorie meal for two, that's rich in omega-3, vitamin C and fibre, packed with spring flavours
Provided by Jennifer Joyce
Categories Fish Course, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, toss the onion with half the white wine vinegar and some salt. Set aside.
- Boil the potatoes in a pan of salted water until tender. Drain well and put back in the pan to steam-dry for a few mins. Tip into the bowl with the onion and gently toss together so that the potatoes absorb the vinegar. Season and leave to cool.
- In a small bowl, mix together the buttermilk, mayonnaise, remaining vinegar and the horseradish. Add some salt and fresh ground pepper, and mix well. Toss the potatoes in the mixture.
- Boil the beans for 1 min in salted water, drain, rinse in cold water and dry. Divide the potatoes between two plates and top with the apple slices, beans, salmon and a large handful of watercress.
Nutrition Facts : Calories 498 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 3.5 milligram of sodium
SALMON WITH NEW POTATO & WATERCRESS SALAD
A flaky salmon fillet pairs beautifully with this new potato, green bean and shallot salad dressed with a tangy wholegrain mustard dressing
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Take a square of foil and arrange the sliced shallots in the centre. Put the fish fillets on top, add 2 sprigs of dill and ½ tbsp of the vinegar. Close the foil, sealing it to make a parcel, and place on a baking tray. Put in the oven for 12 mins.
- Steam the potatoes for 6 mins. Add the beans and cook for 5 mins more. Put the remaining vinegar in a bowl with the oil, mustard, watercress, and most of the chopped dill and shallot, and mix well. Add the warm beans and potatoes, and gently toss together. Serve with the cooked fish, pouring over the juice from the parcel, and scatter over the remaining dill.
Nutrition Facts : Calories 378 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 26 grams protein, Sodium 0.3 milligram of sodium
ROAST SALMON & ROAST BABY POTATOES
This simple salmon dish with baby roast potatoes is a winner with kids and adults alike. Serve with creamy crème fraîche and peas for a pop of colour
Provided by Lulu Grimes
Categories Dinner, Main course
Time 55m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 482 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 0.2 milligram of sodium
SALMON WITH SALSA VERDE NEW POTATOES
Salsa verde is a punchy green sauce made from garlic, capers, basil, parsley, anchovies and lemon juice- the perfect foil for fish
Provided by Katy Greenwood
Categories Main course
Time 25m
Yield Serves 2 with leftover salsa verde
Number Of Ingredients 11
Steps:
- Put the potatoes in a pan of salted water, bring to the boil and cook for 15 mins or until tender.
- Heat a non-stick frying pan over a high heat and cook the salmon, skin-side down, for 10 mins until the skin is crisp. Turn over and cook for another 4 mins.
- Put the oil, shallots, parsley, basil, capers, anchovies, garlic and lemon juice in a small blender and whizz to a green sauce. Add seasoning to taste. Toss 2 tbsp of the sauce with the potatoes and serve with the salmon and sugar snap peas, if you like.
Nutrition Facts : Calories 384 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.5 milligram of sodium
SALMON WITH NEW POTATO & CORN SALAD & BASIL DRESSING
A no-fuss fish supper made with healthy yet satisfying ingredients, to help you eat well all week
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water until tender, adding corn for final 5 mins, then drain and allow to cool a little.
- For the dressing, mix the vinegar, oil, shallot, capers, basil and some seasoning.
- Heat grill to high. Rub a little dressing on the salmon and cook, skinned-side down, for 7-8 mins. Slice tomatoes and place on a serving plate. Slice the potatoes, cut the corn from the cobs and arrange over the tomatoes. Top with the salmon, then drizzle over the remaining dressing.
Nutrition Facts : Calories 434 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.42 milligram of sodium
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- Preheat oven to 425F, optionally line a baking sheet with heavy duty aluminum foil for easier cleanup, spray with cooking spray, add the potatoes, evenly drizzle with 3 to 4 tablespoons olive oil, evenly season with salt and pepper, and toss with your hands to combine and evenly coat. Bake for about 15 minutes, or until potatoes are about 75% done.
- While the potatoes are baking, to a small microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Add the lemon juice, Dijon, and stir to combine; set aside.
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- Scrub your potatoes but leave them unpeeled. Halve or quarter bigger ones and leave the really small ones whole trying to keep them similar size so that they roast evenly.
- Put them in the roasting tray with olive oil, thyme and good amount of salt and pepper. Give them a mix with your hands making sure they are evenly covered with oil and seasoning and put into preheated oven for 20 min.
- After 20 minutes take the roasting tray with the potatoes out of the oven and give the potatoes a little shake (you might need to use spatula if they got a bit stuck to the bottom) and put your salmon fillets on top (skin down).
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