What's For Dinner? Oven Poached Salmon with Garlic Herb Potatoes #LMDConnector
|April 30 1999|
The one thing that hasn't changed is the nagging question everyday WHAT'S FOR DINNER? I think about it all day when I'm trying to work, my husband and daughter will ask it the minute I step through the door before I even get my coat off. A sudden illness has resulted in my husband being put on a very strict diet. So I am trying to gather healthy alternatives to meals that we love.
You may be wondering why I do all the cooking when my hubby is Mr.Mom while I'm work, but let's leave that query for another day...With our 14th wedding anniversary days away, I tried to come up with a recipe that would be tasty, healthy, and still special enough for a celebration. After brainstorming and wandering the grocery aisles I thought of a salmon recipe I used to cook a few years ago.
Oven Poached Salmon with Garlic Herb Potatoes
My potatoes would normally be pan roasted in oil because we like the crispy texture. I think I will do them separately on a bbq grill pan this summer to see how they turn out.
What I used:
- 1/2 cup low sodium vegetable broth
- 1 pound frozen salmon fillet (use fresh if you like and cut the bake time to 20 minutes)
- 1/2 teaspoon of salt
- 1 teaspoon of garlic powder
- 1 teaspoon of fresh cracked black pepper
- 1 Tablespoon of Italian Blend herbs
- 1 Tablespoon lemon juice
- 3 medium potatoes
- 3 cups of baby spinach
- 9 x 13 glass baking dish
- Parchment paper twice the length of your dish
|Choose a dish to fit the fillet before starting prep.|
- Line a baking dish with parchment paper (cut it twice as long as your baking dish).
- Washed and cut potatoes into even sized into wedges.
- Steam the potatoes for 8-10 minutes. I use a microwave steamer.
- Place the fillet and potatoes into the parchment lined dish.
- Pour the liquid ingredients over the fillet and sprinkle the herbs, salt, pepper, and garlic over all the contents.
- Fold the parchment and tightly roll the long side first, then roll each end. I don't slice any holes in my parchment because I want it to cook faster.
- Place in your oven and bake at 375 degrees for 35-40 minutes.
- The fillet should make four dinner size portions. Serve it over a bed of spinach after spooning a little of the poaching liquid over the spinach to wilt it a bit.
|I do not preheat my oven when using a frozen fillet in a glass dish.|
The cold dish may crack when it touches the hot oven rack.
Turn the oven on after the dish is deposited so it has a chance to adapt
to the temperature change.
Tip: If you don't have a microwave steamer, leave the potatoes whole and microwave on a glass plate for 12 minutes after pricking all over with a fork. Cut the microwaved potatoes into wedges then continue on with step four of the recipe.
For more summer fresh recipes visit lifemadedelicious.ca
“Disclosure – I am participating in the Life Made Delicious Ambassador Program by Mom Central Canada on behalf of General Mills. I received compensation as a thank you for participating and for sharing my honest opinion. The opinions on this blog are my own.”