Crème Fraîche-Roasted Salmon with Lemon Roast Potatoes and Steamed Green Beans and Mangetout

by Kristin on July 17, 2009

Crème Fraîche-Roasted Salmon
from Bon Appétit, June 2009

Serves 4 to 6

2 lb (900 g) center-cut wild salmon fillet with skin (about 1 1/4 inches thick)
salt and freshly ground black pepper
1/4 cup (60 ml) crème fraîche

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil.

Place the salmon, skin side down, on the baking sheet and sprinkle with salt and pepper. Spread the crème fraîche over the salmon.

Roast the salmon until it’s opaque in the center, about 12 to 14 minutes. To test for doneness, cut a small slit in the thickest part of fillet; all but the center of the fillet should be opaque (the salmon will continue to cook after the fillet is removed from the oven).

Using a spatula, transfer to a platter and serve.

***

Lemon Roast Potatoes
from Rachel’s Favourite Food by Rachel Allen

Serves 4 to 6

6 large potatoes, peeled, or approx. 24 new potatoes, unpeeled
olive oil
salt and freshly ground black pepper
2 lemons

Preheat the oven to 425°F (220°C).

Set a pot of water to boil. If using large potatoes, chop them into 3/4- to 1-inch cubes. If using new potatoes, just cut them in half, or for very small ones, leave whole.

Pour a generous slug of olive oil — enough to coat all the potatoes, plus a little extra — into the baking dish/roasting tray you’ll be using, and put this in the oven to warm up the oil. This is an essential step – the hot oil sears the outside of the potato, which makes them crispy on the outside, but fluffy on the inside. Don’t skip it!

When the water is boiling, parboil the potatoes for 5 minutes, then drain. Remove the baking dish with the now-hot oil from the oven and tip the potatoes into it, stirring them to coat them all over in the oil. Sprinkle over some salt and pepper.

Slice the lemons quite thickly, then cut those slices into 1/2- to 3/4-inch chunks. Put them into the baking dish with the potatoes and, using your hands, slightly squeeze the lemon with the potatoes to release a bit of the juice. Leave them in the dish to cook along with the potatoes.

Bake for 20 minutes and serve. You can eat the lemon bits if you like, but they’ve also now given the potatoes a fresh citrus flavour.

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