Looking for something a little special for Sunday night dinner? Here's a delicious idea. The salmon is covered with some mashed potatoes and baked. There are a few steps, but it's all easy. It's also a foolproof way of cooking an expensive piece of fish.
These days, you usually get salmon fillets with the skin still on. Get the person at the fish counter to remove it for you. This will save you a bit of trouble when you get home.
Baked Salmon with Scallion-Potato Topping
(serves 4, costs $15, highly variable depending in the cost of salmon)
¾ pound russet potatoes, peeled and cut into chunks
1 Tablespoon vegetable oil
1 bunch of scallions, chopped
1 large clove garlic, minced
¼ cup milk
½ Tablespoon butter
¼ teaspoon salt
⅛ teaspoon black pepper
non-stick cooking spray or vegetable oil for greasing baking dish
1 ¼ pounds salmon fillet
salt and pepper for seasoning salmon
2 Tablespoons grated Parmesan cheese
Boil the potatoes in enough water to cover them until they are soft, about 20 minutes. While the potatoes are cooking, heat the vegetable oil in a small skillet and saute the scallions and garlic until the scallions are wilted. Set aside.
Heat oven to 425 F°.
Drain the potatoes and mash with a fork. Add in milk, butter, ¼ teaspoon salt, ⅛ teaspoon pepper, and scallion-garlic mixture. Mash to combine.
Oil an 8x8" baking dish. Place the salmon fillet in the dish and season with salt and pepper. Evenly spread the mashed potatoes oven the salmon fillet. Sprinkle with the Parmesan cheese.
Bake the fish for 18-20 minutes. Cut into 4 pieces and serve.
Adapted from Jane Brody's Good Seafood Book, W.W. Norton & Company, 1994.
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