WebliminalBlog

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 white 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 Reserved.

Serves 4 generously and multiplies easily

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
the recipe to help with timing.

Marinade:

1/2 cup good tasting extra-virgin olive oil
5 large cloves garlic
Juice of 1 large lemon
Salt and fresh ground black pepper taste

The Fish:

1 1-lb wild caught Alaskan king salmon filet
4-5  medium sized, unpeeled potatoes, microwaved to barely tender and cooled
2 generous teaspoons pickled capers, rinsed

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
pepper to taste. Pour over the salmon steaks and refrigerate 20 to 30 minutes.

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
thin slice the potatoes, then overlap slices to cover the bottom of the dish.

3. Moisten the potatoes with a little of the marinade and sprinkle with half the capers. Top with the filet and the rest of the marinade and capers.
Bake the salmon 10 to 15 minutes, or until the center  is no longer raw looking (make a small cut to see). If the fish was cold when it went
into the oven, it could take 4 to 6 minutes longer to cook.

Variations:

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
be chunky. Finish the recipe as directed, but do not use the capers.

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
fish sauce, a generous tablespoon each minced ginger and garlic, and fresh hot chile to taste. Top the finished dish with fresh lime juice and
chopped fresh Thai or sweet basil, or fresh coriander.

LYNNE’S TIPS FOR COOKING FISH

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

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
goes 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
testing the fish after 8 minutes to the inch.

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
check for doneness. There should be no sign of raw fish — you want flesh that is opaque, but it should not flake. Fish that flakes is overcooked. If
you have any doubt, better to slightly undercook and let the fish stand 10 minutes before serving. It will continue cooking and will be perfectly
done.