I love making fish dishes as they tend to be easy to prepare and with a few ingredients, they can be transformed into dinner party worthy dishes, perfect for impromptu guests. The aromas of the roasting garlic, seafood and olive oil will surely evoke thoughts of blissful beach holidays, ideal for a late summer supper. I invariably am reminded of Mediterranean vacations with those scents wafting through the kitchen. This dinner doesn’t discriminate, it is also ideal for meat-free Mondays, or any other day of the week for that matter.
On the menu: Roasted salmon with potato salad
Approx 1.5lb wild salmon, skin lightly scored (serves 4)
2 cloves of garlic smashed and roughly chopped
Hand-full of fresh dill
Zest of ½ lemon
Drizzle of EVOO
Sprinkle of mustard powder and paprika
Pre-heat oven for 400*, place fish skin side up in foil lined baking pan. Drizzle top and bottom with EVOO. Put garlic, dill and lemon zest both underneath salmon and on top of the scored skin to infuse both sides, sprinkle lightly with mustard powder and paprika. Place in oven and roast for approximately 18 minutes. This will result in a just blushed medium cooked fish fillet with a golden lightly crunchy crust on top where the garlic just starts to toast and infuse the EVOO and fish. Be careful not to overcook the delicate fish and this will result in dry fish and burnt garlic, not a happy combination.
Once fish is in the oven, prepare potato salad. Tip, have pot of boiling water ready before putting fish in the oven. The potatoes will have time to cook until firm and then cool slightly before serving so they don’t turn to mush.
Approx 1lb red skin potatoes quartered, or new potatoes left whole
1 handful dill chopped
1tbsp white wine vinegar
1tsp sea salt and black pepper
Put on pot of water and cut potatoes while you wait for the oven to pre-heat. Boil potatoes until firm. Let cool slightly, add remaining dressing ingredients and stir until just combined and evenly distributed.
Serve with ice cold chilled dry white wine or beer.