Kayi loves salmon but we only ever seem to eat it in a salmon pasta dish using smoked salmon and I’m getting tired of a) making it and b) eating it. I found this recipe in an Australian House and Garden magazine, February 2011 and thought it was time to give it a try… it’s simple to make, the ingredient list is short and easy to find and the flavours are just simple and yummy.
Only a couple of small ‘issues’. Kayi, who has a bad cold, took one whiff of food cooking and promptly passed out. Zara, who has a stomach problem that no one seems to be able to diagnose the cause of, ate 2 pieces of potato and promptly gave up eating.
Undeterred, I dealt to the small ‘issues’ , – offered my best maternal ministrations, packed them of to bed, and sat down to enjoy a rather delicious baked salmon dinner. Enjoy it with an orange and mint salad like I did. The acidity in the orange cuts through the richness of the salmon (I think that means you can eat more).
The other satisfying thing about this dish was being able to use potatoes, garlic, parsley and lemons from the garden. But I guess I’ll just have to wait till Kayi gets better before trying to wean him off salmon pasta to lemon and garlic roast salmon on potatoes.
- 1kg potatoes suitable for boiling
- 4 salmon fillets
- 2 heaped teaspoons capers
- 2 tblespns chopped flat leaf parsley
- 1/2 c olive oil
- 4 large cloves garlic
- juice of a large lemon
Boil potatoes in salted water until tender and set aside.
Place salmon in a dish. To make marinade, combine oil, garlic and lemon juice in a blender (or just by hand), season and whizz until smooth. Pour over the fillets, turning several times to coat. Pop it in the fridge for about 20 minutes.
Pre heat oven to 200°C
Slice the potatoes reasonably thickly and arrange in a layer in a greased baking dish. Brush with the marinade and scatter with half the capers.
Place the fillets over the potatoes, brush over the remaining marinade and scatter the remaining capers. I threw some extra sea salt in as well.
Bake for around 15 minutes or until the fish is done. Scatter with parsley and serve with a salad.