Denise says:
This is an easy main course meal that can be prepared and cooked in advance making it perfect for Yom Tov and it can be eaten hot or cold. The addition of capers can be substituted for olives to satisfy any fussy family members. Just add a crisp green salad is all that is needed to complete this delicious salmon meal.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4 people
Passover friendly
Parev
Ingredients:
750g new potatoes– thickly sliced4 tablespoons olive oil
6 garlic cloves – peeled and finely chopped
Large bunch of fresh thyme sprigs or lemon thyme if available
Juice and zest of 1 lemon
1 lemon sliced
3 tablespoons capers – rinsed – use olives during Passover if capers are not available
400g cherry tomatoes – cut in half
200ml dry white wine or vegetable stock
Sea salt and freshly ground black pepper
4 fillets of salmon – 150g each
2 tablespoons olive oil
Garnish: Sprigs of fresh thyme
Method
1) Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.2) Put the potatoes into a pan of cold salted water, bring to boil and simmer for 5 minutes or until just tender. Drain
3) Put the potatoes, thyme, garlic and 4 tablespoons olive oil into a large oven proof dish. Season with salt and freshly ground black pepper.
4) Bake for 20 minutes.
5) Meanwhile sear the salmon. Heat a large frying pan with 2 tablespoons of olive oil. Cook for 2 minutes on each side. Add the fish to the potatoes. Pour over the zest and the lemon juice. Scatter over the capers and cherry tomatoes, pour over the wine or vegetable stock.
6) Return to the oven for 15 minutes or until the fish is cooked and the potatoes are soft.
To serve the stylish way: Serve on warmed plates with sprigs of fresh thyme.