Photo of New Brunswick Salmon Potato by WW

New Brunswick Salmon Potato

8
4
0
SmartPoints® value per serving
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

uncooked Yukon gold potato(es)

4 medium

table salt

¾ tsp

fresh thyme

1 tsp, sprigs

uncooked salmon fillet(s) with or without skin

1 pound(s), fresh

fresh thyme

cup(s)

chives

cup(s), fresh

basil

cup(s), fresh

fresh parsley

cup(s), fresh

black pepper

tsp

lemon zest

1 Tbsp, grated

uncooked red onion(s)

cup(s), sliced, about 1 medium, peeled and thinly sliced

canned 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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