Tuesday, January 11, 2011

Potato Crusted Salmon

Dijon mustard and fish go together like .. well, all the things that go perfectly together (forgive me for not being able to come up with a more suitable metaphor!). I use it all the time- Grey Poupon, my favorite brand of dijon mustard (no name jokes!!), on chicken too, but mostly I love it straight up on fish when I'm lazy, or with other ingredients in a marinade. Here is a delicious "all in one" fish dish, with thinly sliced red potatoes right on top, baked until the fish is cooked through and the potatoes are crispy. The key is slicing them really thin so that they cook well. I use wild salmon, which I find to be a little fishier, but as long as you add a mix of good flavors, you are good to go!

-2 filets of (wild) salmon
-3 tbsp. dijon mustard
-3 cloves of garlic, minced
-3 tbsp. maple syrup
-1 tbsp. honey
-Splash of orange juice
-1 red potato
-1 chopped scallion
-2 tbsp. chopped fresh dill

-Preheat the oven to 425 degrees
-Combine the mustard, garlic, maple syrup, and orange juice
-In a baking dish, season the filets with olive oil, salt, and pepper, and then pour the dijon maple mixture over the fish, reserving a little bit to drizzle on at the end  (you can marinate the fish if you want).
-Slice the red potato very thin, figure 6 slices per filet (depending on the size and shape of your fish. Layer the potatoes on to the fish, sprinkle some salt and spray with cooking spray.
-Bake for 25 minutes, brushing with the juices in the dish in the middle. When there is 5 minutes left, take the fish out and sprinkle with half the dill and scallions, and brush the potatoes with some of the fresh reserved marinade. Put back in the oven until done. You know the fish is cooked when it flakes off easily with a fork. The potatoes should be browned and crispy at this point. Drizzle on any remaining marinade, and garnish with the rest of the scallions and dill.
-Serve over wilted greens and enjoy :-)

(Avi insisted on taking the -very- close up picture!)

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