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Category: Seafood
Prep Time: Cook Time: Total Time:
4 tsp extra-virgin olive oil, divided
4 medium tomatoes, cut into 1/2-inch thick
slices
salt and freshly ground pepper
2 medium Yukon Gold Potatoes
1 1/4 pound Salmon fillet, skin removed, cut
into 4 portions
7-ounce jar roasted red peppers, drained and
cut into thin slices
2 cups baby arugula, rinsed and dried
2 Tbsp capers, rinsed
1 Tbsp balsamic vinegar
1 tsp cornstarch
Heat the oven to 400 degrees. Line 2 baking sheets with foil, then brush 1 tsp of the oil over each.
Arrange the tomato slices in a single layer over one of the baking sheets. Season with 1/4 tsp each of the salt and pepper. Roast the tomatoes for 20-25 minutes, or until softened. Let cool for 5 minutes, then cut into 1-inch chunks. Set aside.
Use slicing side of a box grater or a mandoline, slice the potatoes into very thin disks, discarding the ends. Arrange the potato slices in a single layer on the second baking sheet. Add them to the oven and roast until golden brown and crispy, about 15 minutes. Set aside.
While the potatoes and tomatoes roast, remove any bones from the salmon. Season both sides with 1/4 tsp each of salt and pepper.
In a large, oven safe skillet over medium-high, heat the remaining 2 tsp of oil. When the oil is very hot, slide the salmon fillets into the pan and cook until golden on the underside, about 5 minutes. Carefully turn the salmon over and cook until golden on the second side, about another 4 minutes.
Place the skillet in the oven. Bake for about 5 minutes, or until the salmon is just opaque at the center. Transfer the fish to serving plates and cover to keep warm.
Return the skillet to medium heat on the stovetop. Add the peppers, arugula and capers. Stir until the greens are wilted, 1 to 2 minutes.
In a small bowl, stir together the vinegar and cornstarch, then add the mixture to the skillet. Add the tomatoes and stir until the relish is heated through and slightly thickened, 1 to 2 minutes.
Top each serving of salmon with potato slices and the arugula and tomato relish.
serves 4
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Potato-Crusted Salmon with Tomato Arugula Relish (SJR)
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Category: Seafood
Prep Time: Cook Time: Total Time:
4 tsp extra-virgin olive oil, divided
4 medium tomatoes, cut into 1/2-inch thick
slices
salt and freshly ground pepper
2 medium Yukon Gold Potatoes
1 1/4 pound Salmon fillet, skin removed, cut
into 4 portions
7-ounce jar roasted red peppers, drained and
cut into thin slices
2 cups baby arugula, rinsed and dried
2 Tbsp capers, rinsed
1 Tbsp balsamic vinegar
1 tsp cornstarch
Heat the oven to 400 degrees. Line 2 baking sheets with foil, then brush 1 tsp of the oil over each.
Arrange the tomato slices in a single layer over one of the baking sheets. Season with 1/4 tsp each of the salt and pepper. Roast the tomatoes for 20-25 minutes, or until softened. Let cool for 5 minutes, then cut into 1-inch chunks. Set aside.
Use slicing side of a box grater or a mandoline, slice the potatoes into very thin disks, discarding the ends. Arrange the potato slices in a single layer on the second baking sheet. Add them to the oven and roast until golden brown and crispy, about 15 minutes. Set aside.
While the potatoes and tomatoes roast, remove any bones from the salmon. Season both sides with 1/4 tsp each of salt and pepper.
In a large, oven safe skillet over medium-high, heat the remaining 2 tsp of oil. When the oil is very hot, slide the salmon fillets into the pan and cook until golden on the underside, about 5 minutes. Carefully turn the salmon over and cook until golden on the second side, about another 4 minutes.
Place the skillet in the oven. Bake for about 5 minutes, or until the salmon is just opaque at the center. Transfer the fish to serving plates and cover to keep warm.
Return the skillet to medium heat on the stovetop. Add the peppers, arugula and capers. Stir until the greens are wilted, 1 to 2 minutes.
In a small bowl, stir together the vinegar and cornstarch, then add the mixture to the skillet. Add the tomatoes and stir until the relish is heated through and slightly thickened, 1 to 2 minutes.
Top each serving of salmon with potato slices and the arugula and tomato relish.
serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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