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)
Ingredients:
· approx 200g potatoes, peeled if necessary & cut into wedges
· 1 tbs oil
· 2 skinless salmon fillets, pinboned – size required depends on your appetite
Method:
- 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.
happy cooking!
beautiful! I really like this epicure series! My family is a big fan of salmon/trout :)
ReplyDeleteThe salmon looks delicious. Not too many cards now to go, is there?
ReplyDeleteI really like salmon / trout ! But I'm with you. Steaming fish only happens when you have the whole fish! Fillets are meant to be grilled or seared. =D
ReplyDeleteLooks yum. *__*
Lovely and simple and quite spring like. Pan-frying salmon gives it a lovely crispy edge and a bit of caramelised crunch while keeping it nice and pink on the inside because it's generally so thick in the middle - best way to have it, I agree.
ReplyDeleteWhat a beautiful dish! I love the simplicity of it since it highlights the salmon. Yum!
ReplyDeleteI love roasted potatoes with a sprinkle of rosemary, delicious! I actually cooked a very similar dish using salmon and kipflers just yesterday!
ReplyDeleteI tend to BBQ my salmon.
ReplyDeleteI like your version of chish'n'fips! I'd totally fry it too.
ReplyDeleteThat plate looks gorgeous. Love the way the fish and potatoes scream 'clean flavours'
ReplyDeleteHey Anh, the Epicure cards contain quite quick recipes which are great for weeknights.
ReplyDeleteHey Sara, falling behind I think. Social events have been getting the better of me!
Hey Celeste, not only fillets, but oily fish I definitely prefer grilled or pan-fried.
Hey Sarah, it definitely made for an easy dinner but I wish it wouldn't make our whole place smell like fish!
Hey Karen, thank you =) Salmon's quite a star in its own right so best not to confuse things, I agree.
Hey Maria, as I don't deep fry at home, roasting is about as crispy food gets around here!
Hey Fiona, ahhh, we don't own a barbeque but the husband keeps wanting to invest in one.
Hey Conor, cheats' non-deep-fried "chish'n'fips"!
Hey Kitchen Butterfly, definitely not much happening here in the way of seasoning apart from some salt and pepper =)