I was asked by one of my co-workers, Jen, last week to make a dish either with chicken or salmon with roasted potatoes for a side. I didn't know at first which I wanted to do, but when I was at Mothers Market just off 109th street in Edmonton I saw exactly what I wanted to make.
There is a vendor there, Sgambaro's, where they sell beautiful Atlantic salmon along with some great italian products such as extra virgin olive oils that have a wonderful flavor of the terrain they come from. Some of their specialties are salmon sausage and an amazing smoked salmon. We would definitely recommend trying their products I have not ever been disappointed. One of the best tasting salmons I have had.
The thing I find with salmon is not to overcook it, because it becomes very dry and chewy. This piece was about 1 inch thick so about 6 minutes on each side (about 10 minutes in total) at around 385°F. Also, take a fork, the layers should fall apart easily, kind of like canned chunky tuna. If this is done properly the salmon will melt in your mouth with smooth amazing taste. The potatoes and lettuce I purchased from the Old Strathcona Farmers market. I can't rave enough about the produce there.
Tonight's dish is Herbed dill salmon on a bed of lettuce and a side of roasted paprika potatoes.
Enjoy!
Now it is time to sit down and taste the fruits of your labor, this fantastic main dish, Herb Dill Salmon, with a side of delicious Roasted Paprika Potatoes.
Savor it, you deserve it.
Herb Dill Salmon and Roasted Paprika Potatoes
Ingredients
- 10 ounce piece of Atlantic salmon
- 8 red baby potatoes halved
- 1 head of red leaf lettuce
- 2 stalks green onion
- 1 tablespoon dried rosemary
- 1 tablespoon dried dill
- ½ teaspoon sage and oregano mix dried herbs
- 2 cloves of garlic
- ¼ cup light mayo
- 1 teaspoon of mustard
- 1 table spoon dark soy sauce
- 1 teaspoon organic brown sugar
- 1 teaspoon of basil paste
- extra virgin olive oil
- salt and pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon of chopped parsley
Instructions
- In a glass roasting dish drizzle olive oil, put ½ the mayo, mustard, basil paste, soy sauce. Place the salmon into the dish on top of the marinade. Then place the rest of the marinade ingredients on top and brush all over the top. Chop up one stalk of the green onion and sprinkle over the top of the salmon and finish with a dusting of brown sugar dill and parsley. Cover and put into the fridge. *
- Wash baby potatoes and cut into halves.
- Place in a pot with enough water to cover the potatoes. Boil for about 10 minutes.
- Drain the water and in a glass roasting dish drizzle olive oil to cover bottom of dish.
- Chop up cloves of garlic and put into the dish mix with the oil.
- Throw the potatoes in and coat the potatoes with the oil and garlic. Sprinkle rosemary, paprika, sage, oregano, salt pepper.
- Mix well and put in a 385°F preheated oven for about 20 minutes.
- When the potatoes have been cooking for 10 minutes place the salmon into the oven.
- Leave covered at first then cook the last 5 minutes uncovered.
- In a bowl mix some lettuce and the other green onion chopped, dress with salt, pepper, olive oil and a few drops of balsamic vinegar.
- Toss and place some in a middle of a plate, put a piece of salmon on top and place the roasted potatoes on to one side.
- Play with your creative side and create a canvas of art with your food. Garnish with some parsley.
- Serve and enjoy.
Notes
* The salmon needs to be marinated the morning of the day you are going to have it for supper.
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When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
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