Potato Baked Salmon
For salmon enthusiasts like me this could be the start of fantastic salmon week This combination of fresh salmon filet and mashed potatoes will seduce you to eat more and more and more The use of olive oil for the mashed potatoes adds additional flavour It is easy to make and delicious Serve it with green or tomato salad
For salmon enthusiasts like me this could be the start of fantastic salmon week This combination of fresh salmon filet and mashed potatoes will seduce you to eat more and more and more The use of olive oil for the mashed potatoes adds additional flavour It is easy to make and delicious Serve it with green or tomato salad
- salt to taste
- 2 tablespoons olive oil
- pepper to taste
- 1 tablespoon parmesan cheese grated
- 3/4 lb salmon fillet, fresh and without skin, about 1-1
- 1 tablespoon parsley chopped (preferably flat leaf)
- 1 tablespoon parsley chopped (preferably flat leaf)
- olive oil for the casserole form
- 1/2 lb potato (like yukon gold)
- 2 medium onions chopped
- 1/2 garlic clove minced
- 1/2 cup low-fat milk (about)
- 1 pinch nutmeg
- 3 tablespoons breadcrumbs
- 1 -3 tablespoon olive oil
- Carbohydrate 26.5391162500136 g
- Cholesterol 0.687500000294828 mg
- Fat 5.06423562654319 g
- Fiber 3.23627504563332 g
- Protein 4.56337625012885 g
- Saturated Fat 1.04907156275781 g
- Serving Size 1 1 serving(s) (430g)
- Sodium 3661.05931250515 mg
- Sugar 23.3028412043803 g
- Trans Fat 0.391210312545095 g
- Calories 167 calories
Step-by-step
- NOTE: Prepare fish and onions while potatoes are cooking.
- For fish: grease form.
- If necessary, cut fish into large pieces so that fish can be evenly put into casserole form.
- Salt and pepper to taste.
- Sprinkle 2 tbs parsley over salmon.
- Set aside.
- Preheat oven to 375 F (200 C).
- For onions: cook chopped onions in olive oil until soft (for about 1-2 minutes).
- Peel and cook potatoes in salted water for about 20 minutes until tender.
- Drain and mash potatoes.
- Add olive oil and add so much of the milk to have a spreadable consistency.
- Add onions, garlic and nutmeg.
- Salt to taste.
- Spread potatoes over fish.
- Mix bread crumbs and parmesan.
- Add enough olive oil to moisten the crumbs.
- Sprinkle over the potatoes.
- Bake in the middle of the oven for about 20 minutes until crust is golden brown.
- If it is getting to brown, cover it with aluminium foil.
- Directly before serving sprinkle with chopped parsley.
- Serve immediately.
- NOTE: time to boil potatoes is not included in cooking time, because you use it for the preparation of the other ingredients.
Golden breadcrumbs shatter under the prong of a fork to reveal steam carrying the sharp aroma of nutmeg and roasted garlic, while the pink salmon underneath yields instantly to gentle pressure. Utilizing fresh salmon fillets rather than canned variants fundamentally alters the structural integrity and moisture profile of the final dish. Fresh fish retains its natural intracellular oils during baking, preventing the dense potato layer from drawing out excessive internal humidity and turning the casserole watery. Many home cooks make the mistake of using boiling hot milk straight from the pan when mixing the tubers, which breaks down the starches too rapidly and results in a gluey, sticky puree. Incorporating room temperature low-fat milk alongside extra virgin olive oil maintains a smooth, spreadable consistency that insulates the delicate fish from direct oven heat. Yukon Gold potatoes provide a naturally buttery foundation without requiring excessive dairy fats, balancing the rich profile of the seafood. Cooking the chopped onions for merely one to two minutes softens their cellular walls just enough to eliminate acrid raw notes while retaining a mild crunch within the mash. Thoroughly moistening the breadcrumb and parmesan topping with olive oil before baking guarantees even browning across the surface at 375 degrees Fahrenheit without burning the cheese. If the crust darkens prematurely before the twenty-minute baking mark elapses, simply drape a sheet of aluminum foil loosely over the casserole dish to halt excessive browning. Fresh flat-leaf parsley applied immediately after extraction from the oven provides a vibrant herbal contrast to the rich, savory layers beneath.
