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Bakin’ Atlantic Salmon and Fryin’ Potatoes

Sunday, August 18th, 2013

Posted by johngl

One of my (many) pet peeves is over-cooked fish. For whatever reason, even the best of cooks can’t seem to get it quite right. This piece of salmon was baked at 150°F for twenty minutes.

salmon

Before seasoning, I gave the fish a rub down with some freshly squeezed keylime juice, then seasoned with kosher salt, paprika, crushed red pepper, chili pepper, oregano, basil, and coriander. It’s a spicy, tangy mix that I’ve grown quite fond of over the years.

fish_oil

To the right, that’s pure salmon oil; it rendered out of the filet. This was a seriously fatty fish.

cubed_potatoes

This isn’t fish. These are potatoes. After a number of experiments, we discovered a great way to get crunchy exteriors and fluffy interiors.

First, cut a few potatoes into a 3/8″ cube. If you use the metric system, that’s about a centimeter.

A couple of tablespoons of olive oil, salt, pepper, garlic and onion powder, pequin powder, and some paprika go into a glass bowl, then toss in the cubed potatoes. Using a large spoon, stir it all up until there’s a light coating over all the cubes.

Cover the bowl with plastic wrap, prick the plastic with a fork about three times, and pop the bowl into the microwave for about five minutes on full power.

Using oven mitts, grab the bowl and shake it up a bit, then put it back in the microwave for another few minutes. I kept these in for another four minutes. The potatoes should be fork tender.

In a very hot non-stick pan, add a tablespoon of olive oil, then the potatoes. There should be a nice sizzle. Leave them alone for a few minutes so a nice crust develops.

golden_fried

If you put the potatoes into the microwave at the same time as you pop the salmon into the oven, they finish at about the same time.

Salmon_potatoes

For the wine, a good Pinot Noir is a great pairing.

The salmon came out perfectly pink and flaky, just the way I like it. While nothing is fool proof for the sufficiently talented fool, this comes pretty close.

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2 Responses to “Bakin’ Atlantic Salmon and Fryin’ Potatoes”

  1. Beth Miller says:

    Hey! So you have an email distribution list? Would you please add me?

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