Description
Flavorful melt-in-your-mouth salmon accompanied by roasted paprika potatoes.
Ingredients
- FOR THE SALMON:
- 1 Tablespoon Extra Virgin Olive Oil
- ¼ cups Light Mayonnaise
- 1 teaspoon Mustard
- 1 teaspoon Basil Paste
- 1 Tablespoon Soy Sauce
- ½ teaspoons Garlic Powder
- 10 ounces, weight Fresh Atlantic Salmon
- 1 stalk Green Onion, Diced
- 1 teaspoon Organic Brown Sugar
- 1 Tablespoon Dried Dill
- 1 teaspoon Chopped Parsley
- FOR THE POTATOES:
- 8 Red Baby Potatoes Halved
- 1 Tablespoon Extra Virgin Olive Oil
- 2 cloves Garlic
- 1 Tablespoon Dried Rosemary
- 1 teaspoon Paprika
- ¼ teaspoons Dried Sage
- ¼ teaspoons Dried Oregano
- 1 pinch Salt
- 1 pinch Pepper
- FOR THE SALAD:
- 1 head Red Leaf Lettuce
- 1 stalk Green Onion
- 1 pinch Salt
- 1 dash Pepper
- 1 Tablespoon Extra Virgin Olive Oil
- ½ Tablespoons Balsamic Vinegar
Preparation
Note the salmon needs to be marinated the morning of the day you are going to have it for supper.
1. In a glass roasting dish (big enough to fit the salmon) drizzle olive oil. Add half of the listed amounts of mayo, mustard, basil paste, soy sauce and garlic powder into the dish and mix to combine. Place the salmon into the dish on top of the marinade. Then place the other half of these ingredients on top and brush all over the top. Sprinkle the diced green onion over the top then finish with a dusting of brown sugar, dill and parsley. Cover with a sheet of foil, put dish into the fridge and marinate for several hours.
2. Once the salmon has marinated, wash baby potatoes and cut them into halves. Preheat oven to 385°F. Remove the salmon from the fridge.
3. Add potatoes into a large pot and cover with water. Bring to a boil then boil for about 10 minutes.
4. Drain the water and set potatoes aside. In a glass roasting dish (big enough to fit the potatoes into in a single layer) drizzle olive oil to cover the bottom of the dish.
5. Chop up the cloves of garlic and put the garlic into the dish. Mix with the oil.
6. Throw the potatoes in and coat the potatoes with the oil and garlic. Sprinkle rosemary, paprika, sage, oregano, salt and pepper.
7. Mix well and put in a 385°F oven for about 20 minutes.
8. When the potatoes have been cooking for 10 minutes place the salmon into the oven.
9. Cook covered for 15 minutes then uncovered for an additional 5 minutes.
10. Chop lettuce and green onion and put it into a large salad bowl. Dress with salt, pepper, olive oil and a few drops of balsamic vinegar.
11. Toss and place some salad in the middle of a plate, put a piece of salmon on top and place the roasted potatoes to one side.
12. Play with your creative side and create a canvas of art with your food. Garnish with some parsley.
13. Serve and enjoy.
