{"id":5316,"date":"2016-09-30T17:31:12","date_gmt":"2016-09-30T22:31:12","guid":{"rendered":"http:\/\/www.webliminal.com\/webliminalblog\/?p=5316"},"modified":"2016-09-30T20:38:35","modified_gmt":"2016-10-01T01:38:35","slug":"lemon-garlic-roast-salmon-on-new-potatoes","status":"publish","type":"post","link":"http:\/\/www.webliminal.com\/webliminalblog\/food\/lemon-garlic-roast-salmon-on-new-potatoes","title":{"rendered":"Lemon-Garlic Roast Salmon on New Potatoes"},"content":{"rendered":"

\"Rooftops<\/a>I should have included this recipe in webliminalblog long ago. Went looking for the recipe tonight. Made it and it was, always, delicious. Used any sort of\u00c2\u00a0white potatoes, not just new potatoes. I’ve modified the recipe to reflect what we did tonight.<\/p>\n

Lemon-Garlic Roast Salmon on New Potatoes
\nCopyright 2007 Lynne Rossetto Kasper. All Rights Reserved.<\/p>\n

Serves 4 generously and multiplies easily<\/p>\n

For this Greek-inspired roast dish, all you’ll need on hand is some boiled potatoes. Before putting the salmon in the oven, look at the tips after
\nthe recipe to help with timing.<\/p>\n

Marinade:<\/p>\n

1\/2 cup good tasting extra-virgin olive oil
\n5 large cloves garlic
\nJuice of 1 large lemon
\nSalt and fresh ground black pepper taste<\/p>\n

The Fish:<\/p>\n

1 1-lb wild caught Alaskan king salmon filet
\n4-5\u00c2\u00a0\u00c2\u00a0medium sized, unpeeled potatoes, microwaved\u00c2\u00a0to barely tender and cooled
\n2 generous teaspoons pickled capers, rinsed<\/p>\n

1. About a half hour before cooking, heat oven to 400 degrees. In a food processor, puree together the olive oil, garlic, lemon juice, and salt and
\npepper to taste. Pour over the salmon steaks and refrigerate 20 to 30 minutes.<\/p>\n

2. Have a shallow baking dish that can hold the salmon with some room to spare. Sprinkle in a little olive oil to coat the bottom. Peel and
\nthin slice the potatoes, then overlap slices to cover the bottom of the dish.<\/p>\n

3. Moisten the potatoes with a little of the marinade and sprinkle with half the capers. Top with the filet\u00c2\u00a0and the rest of the marinade and capers.
\nBake the salmon 10 to 15\u00c2\u00a0minutes, or until the center \u00c2\u00a0is no longer raw looking (make a small cut to see). If the fish was cold when it went
\ninto the oven, it could take 4 to 6 minutes longer to cook.<\/p>\n

Variations:<\/p>\n

Chutney Roast Fish: Make the marinade, but reduce the oil to 1\/4 cup and add 1\/4 to 1\/3 cup fruit chutney after everything is pureed. Mixture should
\nbe chunky. Finish the recipe as directed, but do not use the capers.<\/p>\n

Coconut-Chile Fish Pan Roast: Instead of olive oil, lemon and garlic, marinate and roast the fish in a blend of 1\/2 cup coconut milk, 1\/2 teaspoon
\nfish sauce, a generous tablespoon each minced ginger and garlic, and fresh hot chile to taste. Top the finished dish with fresh lime juice and
\nchopped fresh Thai or sweet basil, or fresh coriander.<\/p>\n

LYNNE’S TIPS FOR COOKING FISH<\/p>\n

Fish needs some attention and a little fiddling. Once you have the knack, success will come. It’s all about timing.<\/p>\n

Start with the standard rule of 10 minutes cooking time per inch of thickness of the fish. Because of variables like how cold the fish is when it
\ngoes into the oven, how high your oven temperature is, and whether or not your oven is properly calibrated (most are not), I suggest you start
\ntesting the fish after 8 minutes to the inch.<\/p>\n

Test by pressing the fish gently; properly done fish is almost firm. When you think you are close, make a small slit in the center of one steak and
\ncheck for doneness. There should be no sign of raw fish \u00e2\u20ac\u201d you want flesh that is opaque, but it should not flake. Fish that flakes is overcooked. If
\nyou have any doubt, better to slightly undercook and let the fish stand 10 minutes before serving. It will continue cooking and will be perfectly
\ndone.<\/p>\n","protected":false},"excerpt":{"rendered":"

I should have included this recipe in webliminalblog long ago. Went looking for the recipe tonight. Made it and it was, always, delicious. Used any sort of\u00c2\u00a0white potatoes, not just new potatoes. I’ve modified the recipe to reflect what we did tonight. Lemon-Garlic Roast Salmon on New Potatoes Copyright 2007 Lynne Rossetto Kasper. All Rights […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,11],"tags":[1473,245,846,1472],"class_list":["post-5316","post","type-post","status-publish","format-standard","hentry","category-food","category-recipes","tag-potatoes","tag-recipe","tag-salmon","tag-splendid-table"],"_links":{"self":[{"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/posts\/5316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/comments?post=5316"}],"version-history":[{"count":3,"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/posts\/5316\/revisions"}],"predecessor-version":[{"id":5319,"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/posts\/5316\/revisions\/5319"}],"wp:attachment":[{"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/media?parent=5316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/categories?post=5316"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/tags?post=5316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}