1 large russet baking potato, peeled
4 Tbs. extra-virgin olive oil
Salt and pepper
4 6oz. salmon fillets, skinless (or I just cut up a Costco salmon into 2 inch wide slices)
1/4 cup chopped chives or green onions
Preheat oven to 450 degrees. Slice the potatoes paper thin. Toss with 1 Tbs. olive oil and season with salt and pepper as desired. Pat the fish dry with a paper towel. Sprinkle with additional salt and pepper. Place 1 Tbs. chives on top of each fillet and press firmly. Layer the sliced potatoes on top of the chives, overlapping slightly, cover the entire top of the fish. In a nonstick 9x13 inch pan, heat the remaining 3 Tbs. olive oil for 5 minutes in the oven. (I've never done this part and it's turned out just fine) Remove and carefully place the salmon fillets, potato side up, in the pan. Bake salmon until opaque and just done, 18 to 23 minutes.
Something about the potatoes make the salmon stay super moist, and the potatoes get a crispy sort of texture that are so good!
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