LEMON-GARLIC ROAST SALMON ON NEW POTATOES
POTATOES
- 10 to 12 small red-skin potatoes, unpeeled
- 3 quarts boiling salted water in a 4-quart pot
- ½ cup good-tasting extra-virgin olive oil
- 5 large garlic cloves
- Juice of 1 large lemon
- Salt and fresh-ground black pepper
- Four 1-inch-thick salmon steaks (wild if possible), Pacific cod, or halibut
- 2 generous teaspoons capers, drained and rinsed
- Leaves from 2 or 3 sprigs fresh parsley
Instructions:
Lemon, garlic, and olive oil roasted into seafood and new potatoes.
- Slip the potatoes into the boiling water and simmer for 15 minutes, or until they are still slightly firm when they are pierced with a knife. Drain them in a colander and rinse under cold running water to stop the cooking.
- While the potatoes are cooking, heat the oven to 400°F. In a food processor, combine the olive oil, garlic, lemon juice, and salt and pepper; puree. Place the salmon steaks in a shallow bowl. Pour the marinade mixture over them, and refrigerate for 20 to 30 minutes.
- Peel and thin-slice the potatoes. In a shallow baking dish that can hold the salmon steaks with some room to spare, overlap the potato slices to cover the bottom of the dish. Moisten the potatoes with a little of the marinade, and sprinkle with half of the capers. Top the potatoes with the salmon steaks, the rest of the marinade, and the remaining capers.
- Roast the salmon in the oven for 8 to 10 minutes, or until the fish is just firm when pressed. The flesh should be barely opaque near the center; make a small cut to check. If the fish is cold when it goes into the oven, it could take longer to cook. Serve the salmon and potatoes in their baking dish, sprinkled with the parsley leaves.