Potato-crusted salmon
Procedure
Ingredients · Servings 2
- Wild Alaskan Salmon Fillet
- 400 g Potatoes
- Extra virgin olive oil
- Rosemary
- Oregano
- Sale
- Baby
- Orange peel
- Lemon zest
- 150g Greek yogurt
- Lemon juice
- 10 ml extra virgin olive oil
- Chopped mint
- Sale
- Baby
Method · 40 min
- After peeling the potatoes, cut them into thin slices and blanch them for 3-4 minutes in boiling salted water. Once ready, set them aside. Pr...
- After peeling the potatoes, cut them into thin slices and blanch them for 3-4 minutes in boiling salted water. Once ready, set them aside. Pr...
- After peeling the potatoes, cut them into thin slices and blanch them for 3-4 minutes in boiling salted water. Once ready, set them aside. Pr...
- After peeling the potatoes, cut them into thin slices and blanch them for 3-4 minutes in boiling salted water. Once ready, set them aside. Pr...
- After peeling the potatoes, cut them into thin slices and blanch them for 3-4 minutes in boiling salted water. Once ready, set them aside. Pr...
After peeling the potatoes, cut them into thin slices and blanch them for 3-4 minutes in boiling salted water.
Once ready, we set them aside.
We take the wild Alaskan salmon fillet, divide it in half and season it with oil, salt, lemon and orange zest.
Cover the two fillets with the potatoes and season with oil, spices to taste, and salt. Bake in a preheated convection oven at 180°C (350°F) for 20 minutes, then turn the grill on for another 5 minutes.
To accompany the potato-crusted salmon, I made a yogurt sauce by mixing Greek yogurt with oil, lemon juice and zest, chopped mint, salt, and pepper.
