Baked Salmon and Potato

Ah..Salmon! I love this fish. I am currently experimenting with this fish. Here goes one outcome.

Baked Salmon and Potato

Baked Salmon and Potato

Now straight to the recipe:

  • Ingredients :
  1. Salmon fillet – 2 pieces ( skinless, washed and dried with a kitchen towel )
  2. Potato – 2
  3. Onion – 1 small ( chopped into small pieces )
  4. Red/Yellow/Orange bell pepper ( chopped ) – 1/2 of each
  5. Spring onion ( chopped into ringlets ) – 1/2 bunch
  6. Green chilies ( chopped into ringlets ) – 2
  7. Cherry tomatoes – 10
  8. Lettuce leaves – 2 whole
  9. coriander leaves ( chopped ) – 1 tbsp
  10. Black pepper powder – 1 tbsp
  11. Salt – as needed
  12. Lemon juice – 1 tsp
  13. Garlic powder – 1 tsp ( if unavailable, use smooth garlic paste )
  14. Butter – 1 tsp
  15. Grated Parmesan Cheese – 2 tbsp
  16. oil – to grease baking tray
  • How to cook :
  1. Wash the potatoes very well, pat them dry thoroughly with kitchen towel and leave the skin on. With a knife make a deep cut into them. Rub the potatoes well with salt, black pepper powder and little bit butter
  2. Rub the Salmon fillets with lemon juice. Then mix salt, black pepper powder, garlic powder and sprinkle the fish fillets with this mixture all over, rub well and leave for 10-15 minutes
  3. Rub the cherry tomatoes, onion, bell peppers, spring onion and chilies with salt and mix together
  4. Preheat oven to 190 C/ 374 F
  5. Grease a baking tray with little bit of oil. Arrange Salmon fillets and potatoes in the tray separately. Put the tray inside oven. Bake for 35-40 minutes or so. While baking change sides of the fillets very carefully. Check occasionally whether the fish is cooked or not. Remove the fish fillets from the baking tray once you know they are fully cooked.
    The potatoes may take 10-15 minutes more to be cooked. You can also start baking the potatoes before you start with the Salmon fillets, so that you get everything hot. Try to insert a skewer into the potato and check if it is soft inside or not.
    Please remember cooking the fish fillets too much can make them very dry and hard and cooking them too less..well you know..they will taste raw!
  6. In the mean time in a separate small baking tray throw in the salted cherry tomatoes, onion, bell peppers, spring onion and coriander leaves and bake for 15-20 minutes or more. Be careful and do not burn them!
  7. Now take a plate and put the washed and dried big lettuce leaf on the plate. brush the leaf with little butter. Place the Salmon fillet on it. Put the pipping hot potato on the leaf. Take 1 tsp of grated Parmesan cheese and push through the cut of the potato, the cheese will melt by the hot potato! Arrange the rest of the baked vegetables as shown in the picture or you can always invent your own presentation

Happy Cooking!!

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Lite Fish Curry – Bengali style ( Machher Jhol )

This is one wonderful and yet simple fish curry which I learned from my mother. The recipe goes here..

Patla Machher Jhol

  • Ingredients :
  1. Fish – I used 4 pieces from one whole rohu fish of 1.5 kg.  It tastes best if carp type fish is used. I stick to rohu or katla only when I’m preparing this particular dish
  2. Potato ( washed and peeled ) – 1 large, cut into long slices as shown in the picture
  3. Panch Phoron ( Whole spice blend consisting of Black cumin [ kalojire ], fenugreek seed, cumin seed, fennel seed, radhuni [ if unavailable radhuni can be replaced with celery seed ] in equal parts – 1 and 1/2 tsp
  4. Ginger paste – 1 and 1/2 tsp
  5. Cumin powder – 1 and 1/2 tsp
  6. Green chili – 4-5 ( slit lengthwise )
  7. Turmeric powder – 1 tsp
  8. Salt – as needed
  9. Mustard oil – 4-5 tbsp
  • Method :
  1. Rub the fish pieces well with salt and turmeric powder. Keep aside for 30 minutes
  2. Heat oil in a pan and fry the fish pieces until they become golden to golden brown. This may take 4-5 minutes. Remove the pieces from the pan and keep aside. After frying the fish pieces if oil in the pan seems too much, you can remove 1 tbsp of oil from the pan
  3. In the same pan throw in the Panch Phoron and fry. Be careful not to burn them, you’ll get to know when they are done by the smell. This may take 3-4 minutes
  4. Now add the potato and fry until the potato pieces become golden to golden brown
  5. Add ginger paste, cumin powder, turmeric powder and fry until the raw smell goes away. It may take 7-8 minutes. Stir continuously to avoid sticking to the pan. If it sticks to much add 1-2 tsp water
  6. When done, add 4-5 cups of water and salt accordingly and put the fish pieces in there
  7. Cook covered in a medium heat for 20 – 30 minutes or when you think that both the fish and the potato are done
  8. Remove from heat add coriander leaves

Have it with hot rice. It tastes superb if the juice of a slice of lemon is added in the rice. Enjoy!!