Winter Salmon Potato Bake
My husband has a salmon and scalloped potato dish he likes to make on the BBQ during the summer, he decided to try and make an indoor version of it for winter, and it tastes even better than the original This is a true gourmet meal, and well worth the effort to prepare I've included substitutions that we've tried and liked, as well I call it a French-Canadian dish, by the way, because my husband, Marc, is French-Canadian, and he created it
My husband has a salmon and scalloped potato dish he likes to make on the BBQ during the summer, he decided to try and make an indoor version of it for winter, and it tastes even better than the original This is a true gourmet meal, and well worth the effort to prepare I've included substitutions that we've tried and liked, as well I call it a French-Canadian dish, by the way, because my husband, Marc, is French-Canadian, and he created it
- 1 large onion chopped
- 2 fresh salmon fillets halved and skinned or 4 rainbow trout fillets, skinned (any type
- 1/4 cup virgin olive oil (approx.)
- 1 tbsp + 1 tsp lemon juice 1 tbsp + 1 tsp
- salt pepper, and garlic powder to taste
- 1/2 cup margarine or butter
- 1/4 cup virgin olive oil
- 6 medium potatoes
- 1/4 cup mozzarella cheese shredded (cheddar or marble may
- 5 sprigs fresh thyme
- Carbohydrate 60.5579429567113 g
- Cholesterol 63.522 mg
- Fat 65.8076427706452 g
- Fiber 7.91312742583101 g
- Protein 30.6734441099924 g
- Saturated Fat 12.5991696734472 g
- Serving Size 1 1 Serving (531g)
- Sodium 474.633903235599 mg
- Sugar 52.6448155308803 g
- Trans Fat 4.28634638237328 g
- Calories 948 calories
Step-by-step
- Place fillets in casserole dish, pour just enough oil over them to coat.
- Add lemon juice.
- Sprinkle a light coating of salt, pepper, and garlic powder over the fillets.
- If you need to layer the fillets to fit them into the dish, repeat this process with each layer.
- Peel, wash, and thinly slice potatoes while fish soaks in the oil/juice mixture.
- Melt 1/2 cup of butter or margarine in a deep skillet or wok.
- Add 1/4 cup olive oil and onion; saute' onions until clear.
- Add the fillets, and pour the juice over them.
- Cook over medium heat, about one minute each side.
- Place in a shallow glass baking dish.
- Using a slotted spoon, layer some of the onions on top of the fish.
- Remove leaves from thyme sprigs, sprinkle over fillets.
- Set aside.
- Add potatoes to butter/oil/juice/onion mixture.
- Fry on medium heat until nicely browned, about 5 minutes.
- Place the slices standing on edge in the baking dish with tongs and pour the contents of the skillet into the casserole dish.
- Use half the cheese to space out the potatoes, so they aren't all crushed together.
- Cover and bake at 400 degrees for about 30-45 minutes, (check after 30) until potatoes are nearly cooked through.
- Put baking dish with fish in it in the oven beside potatoes, bake for about 15 more minutes.
- Remove from oven, sprinkle remaining cheese over potatoes, cover and let sit 5 minutes.
- Serve fish and potatoes with vegetable side of your choice.
- Enjoy!
Most cooks crowd the pan when preparing fish and potatoes together, causing the ingredients to steam rather than develop proper color and crust. Achieving the right texture relies entirely on maintaining dry heat and proper spacing. Moisture is the ultimate enemy of crisp edges, which means potatoes must be sliced uniformly and dried thoroughly before hitting the fat.
- Slice potatoes to a consistent thickness of roughly one-quarter inch so they cook at an even rate during the 400 degree oven phase.
- Fry the potato slices in a combination of butter and olive oil over medium heat for about 5 minutes until golden brown before baking.
- Stand the potato slices on edge inside the baking dish and use shredded cheese to space them apart so heat circulates freely.
- Monitor the bake at the 30-minute mark to prevent the fish from drying out while the starches finish softening.
- Pair this rich dish with a bright, acidic vegetable side like steamed green beans dressed in simple vinegar or a bitter green salad to balance the heavy fats.
Proper fat absorption during the stovetop pre-cooking stage ensures the potatoes retain a tender interior beneath their browned exterior. Resting the finished dish covered for 5 minutes allows the internal heat to evenly distribute without overcooking the delicate salmon fillets.
