New Brunswick Salmon Potato
0
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Serve this elegant herb-crusted fish entrée when you entertain. You can cook the potatoes and onions in advance, then assemble and bake at the last minute.
Ingredients
Yukon gold potato
4 medium
Table salt
¾ tsp
Fresh thyme
1 tsp, sprigs
Uncooked farmed salmon fillet with or without skin
1 pound(s), fresh
Fresh thyme
⅛ cup(s)
Chives
⅛ cup(s), fresh
Fresh basil
⅛ cup(s), fresh
Fresh parsley
⅛ cup(s), fresh
Black pepper
⅔ tsp
Lemon zest
1 Tbsp, grated
Red onion
⅔ cup(s), sliced, about 1 medium, peeled and thinly sliced
Chicken broth
¼ cup(s), (60 ml)
Instructions
1
Preheat oven to 400 degrees F (205 degrees C).
2
Place potatoes in pot with salted water to cover. Cook over high heat 30 minutes or until potatoes are just tender. Drain well. Slice 1/4-inch (6 mm) thick, but do not peel. Season with 1/4 teaspoon (1 ML) each salt and pepper. Meanwhile, spray skillet with olive oil-flavoured nonstick cooking spray. Add onion and sauté over medium-high heat 3 to 5 minutes or until transparent. Season with 1/4 teaspoon (1 ML) each salt and pepper.
3
Spray 9-inch (1 L) glass pie plate with olive oil-flavoured nonstick cooking spray. Arrange half the potatoes in the plate. Top with 3 or 4 thyme sprigs. Arrange half the onion over potatoes. Add 3 or 4 thyme sprigs. Add remaining sliced potatoes, 3 or 4 thyme sprigs and remaining onions with 3 or 4 thyme sprigs. Pour broth over vegetables.
4
Place fish over vegetables. Toss herbs and lemon zest together. Add 1/4 teaspoon (1 ML) each salt and pepper. Pat herb mixture over fish. Bake 15 to 20 minutes or until fish is firm and cooked at the centre. Yield: 1 1/2 cups (375 ML) per serving.
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