SALMON TRILOGY (PART I): POTATO BAKED SALMON

Salmon Trilogy (Part I): Potato Baked Salmon image

Provided by Thorsten

Time 50m

Yield 2 serving(s)

Number Of Ingredients 16

Previous Next

3/4 lb salmon fillet, fresh and without skin, about 1-1 1/2 inch thick
1 tablespoon parsley, chopped (preferably flat leaf)
salt, to taste
pepper, to taste
1 tablespoon parsley, chopped (preferably flat leaf)
olive oil, for the casserole form
1/2 lb potato (like Yukon Gold)
2 tablespoons olive oil
2 medium onions, chopped
1/2 garlic clove, minced
1/2 cup low-fat milk (about)
1 pinch nutmeg
salt, to taste
3 tablespoons breadcrumbs
1 tablespoon parmesan cheese, grated
1 -3 tablespoon olive oil

Steps:

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.