I often see ocean trout and salmon as being interchangeable, especially with their similar colouring and fattiness. My mother-in-law usually makes sure that we have a fillet of salmon or two in the freezer “just in case”. And although the recipe card stipulated steaming the fish, I’m just not used to steaming fish fillets. I’m Chinese – I’m used to seeing fish steamed whole, with head and tail intact. When I have my hands on a fillet I always think of grilling or pan-frying, which is what I chose to do here.
Roasted some potatoes which had been cut into wedges and served some briefly stir-fried baby bok-choy on the side – kind of a non-fried version of fish and chips. By all means you can throw other vegetables in for roasting with the potato or serve a salad alongside instead of the bok-choy but, you know, there happened to some of that in the refrigerator crisper “just in case” as well.
Grilled salmon with roasted potatoes (serves2)
(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)
· approx 200g potatoes, peeled if necessary & cut into wedges
· 1 tbs oil
· 2 skinless salmon fillets, pinboned – size required depends on your appetite
- Preheat oven to 220°C. Toss potato with the oil and season with salt and pepper. Arrange in a roasting dish in a single layer. Pour over 200mL water and roast for 10 minutes.
- Turn wedges of potato over and loosen any which may be catching to the bottom of the dish. Roast a further 20 minutes. Turn off oven but leave the door closed to keep the potato warm.
- Place a non-stick pan over medium-high heat. Season ‘flat’ side of fillets with salt and pepper before placing seasoned-side down in the pan. Cook for 3-5 minutes then season the other side before turning over and cooking to your liking. Serve with the roasted potatoes and other roasted vegetables, stir-fried vegetables, salad, aioli, mayonnaise and/or bread rolls if desired.