Beet & Dill Roasted Salmon with Potatoes

I was initially drawn to this recipe because of the “jewel-like” color of the salmon in the finished dish. The beet and dill marinade gives it the lovely color as well as a wonderful layer of flavor. My husband was completely sold when I told him that the salmon is roasted over a bed of sliced potatoes. šŸ™‚

I served this dish on Easter weekend, on Easter Eve, along with zucchini baba ghanoush as an appetizer and carrot cake for dessert. I would serve this menu again next yearĀ and serve it on Easter Eve- it was nice to have our larger and more labor-intensive meal the night before all of the Easter festivities. We had a spring pasta dish for lunch on Easter after having challah and Easter eggs (and Easter candy!) for breakfast. Perfect.

This lovely recipe was adapted from Martha Stewart Living. I decreased the horseradish and left the skin on the potatoes. I also used a mandoline to slice the potatoes. I served it with steamed beet greens, roasted beets, and roasted asparagus on the side. Healthy and delicious.

Ā Yield: Serves 6
  • 1 small red beet, peeled and coarsely grated (1/2 cup)(wear gloves!)
  • 1 cup dill fronds, chopped, plus more for serving
  • 3 to 4 T freshly grated horseradish (from a 2-inch piece), or 2 tablespoons prepared horseradish
  • grated zest of 1 lemon, plus lemon half for serving
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 side salmon, preferably wild, (1 3/4 to 2 pounds; about 1 inch thick at thickest part), skin removed
  • coarse salt and freshly ground black pepper
  • 2 pounds Yukon Gold potatoes, cut into 1/4-inch slices (preferably with a mandoline)
  1. Combine beet, dill, horseradish, zest, and 2 tablespoons oil in a bowl.
  2. Line a rimmed baking sheet with parchment. Season both sides of salmon generously with salt and pepper; transfer to sheet. Spread beet mixture on top. Let stand 30 minutes.
  3. Meanwhile, preheat oven to 425 degrees. Toss potatoes with remaining 2 tablespoons oil; season generously with salt and pepper.
  4. Shingle potatoes in a 9-by-13-inch baking dish, in a single layer. Bake until tender, about 35 minutes; remove from oven.
  5. Remove beet mixture from top of salmon with a spoon; spread over center of potatoes.
  6. Top beet mixture with fish (you may need to tuck part of tail end under fish to fit in pan), drizzle with oil (I omitted the additional oil), and bake until salmon is medium-rare, 10 to 12 minutes.
  7. Squeeze with lemon, garnish with dill fronds, and serve.

Note: Cooking time will vary depending on the thickness of the fish. For salmon that is 1/2 inch thick, start checking at 8 minutes. For 1 1/2 inches, start checking around 14 minutes.

One Year Ago:Ā Swedish Meatloaf with Caramelized Cabbage (Kalpudding)

Two Years Ago: Chicken Paprikash

Three Years Ago: Pork & Ricotta Meatballs in Parmesan Broth

Four Years Ago: Pork Chops with Shiitake Mushrooms & Mustard Vinaigrette

Five Years Ago: Italian Braised Pork

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Potato, Broccoli, & Cheddar Soup with Cheese Toasts

My husband likes soups that have a thicker consistency. As he loves our gold standard Cauliflower Cheese Soup, I knew that he would love this one too; I just used more potatoes to give it a heartier consistency. It was perfect. It would also be difficult to argue about eating a soup that is garnished with garlic-cheese toasts! The roasted broccoli floret topping was another bonus. šŸ™‚

This soup is quick enough to prepare and serve on a weeknight, but is even more wonderful if made in advance. The recipe was adapted from Martha Stewart Living. I used some chicken stock for water and increased the amount of garlic, potatoes (unpeeled!), and lemon juice. I also used a sourdough baguette to make the cheese toasts instead of Italian bread. Great.

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 large shallots, halved and thinly sliced (1/4 cup)
  • 6 large cloves garlic, thinly sliced
  • 2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets, divided)
  • 1 pound small Yukon Gold potatoes, chopped
  • 2 cups chicken or vegetable stock
  • coarse salt and freshly ground pepper
  • 2 packed cups grated sharp white cheddar (from an 8-ounce block), divided
  • freshly squeezed juice from 1 lemon, plus grated zest for serving, or to taste
  • 8 slices (each 1/2 inch thick) sourdough baguette, sliced on a diagonal or 4 slices (each 1/2 inch thick) rustic Italian bread
  1. Preheat oven to 400 degrees, preferably on convection roast.
  2. In a medium saucepan, heat oil over medium-high. Add shallots, 4 cloves of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes.
  3. Add stock with 3 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes.
  4. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. (I used an immersion blender instead.)
  5. Season with salt, pepper, and lemon juice.
  6. Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture.
  7. Roast broccoli and cheese toasts for 15 minutes, tossing florets halfway through.
  8. Serve soup topped with toasts, florets, and zest, as desired.

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Duchess Baked Potatoes

Making a mashed potato dish in advance is beyond fabulous when preparing a holiday meal. This garlicky, fine-textured, “twice baked potato-esque” side dish was wonderful.

This recipe was adapted from Bon Appetit, contributed by Ann Redding and Matt Danzer.Ā I increased the garlic and used a garlic press in lieu of grating the cloves. Great.

Yield: Serves 8

  • 4 poundsĀ Yukon Gold potatoes
  • coarseĀ salt
  • 5 large egg yolks
  • 3 garlic cloves, finely grated
  • 1Ā¼ cups heavy cream
  • Ā¾ cup sour cream
  • 10 tablespoons unsalted butter, melted
  • 1 teaspoon pink or black peppercorns, finely ground
  1. Place potatoes in a large pot and pour in water to cover by 2″; season with salt.
  2. Bring to a boil over medium-high. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25ā€“35 minutes. Drain and let cool slightly.
  3. Preheat oven to 425Ā°, preferably on convection.
  4. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl; season generously with salt.
  5. Peel potatoes and pass flesh through a ricer or a food mill (or mash them by hand if you donā€™t mind a few lumps) directly into bowl with egg mixture.
  6. Fold in gently, being careful not to overmix.
  7. Transfer to a 3-quart baking dish and decoratively shingle or swirl surface.
  8. Bake, rotating once, until golden brown and slightly puffed, 30ā€“40 minutes.

Note: Dish can be assembled 1 day ahead. Cover and chill. Increase bake time by 5ā€“10 minutes.

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Roasted Harissa Chicken over Scalloped Potatoes

I am in love with the idea of a sheet pan dinner. Harissa is another love. In other words, I had high expectations for this dish. Thankfully, it was a fabulous meal. In my house, a fighting-over-the-leftovers meal! šŸ˜‰

This recipe was adapted from Grace Parisi, via Today Food. I left the skin on the potatoes and uniformly sliced them usingĀ a mandolin. I increased the garlic and used boneless, skinless chicken thighs and legs instead of bone-in, adjusting the cooking time accordingly.

We ate it with roasted pearl onions and zucchini as well as sautƩed Swiss chard and beet greens with garlic and onions. Roasted acorn squash too. It would have been just as perfect with a green salad on the side. Wonderful.

I’m sharing this (almost) one-pan dish at Angie’s Fiesta Friday #139 this week, co-hosted by Antonia @ Zoale and Sandhya @ Indfused. Happy Weekend! Enjoy!

Yield: Serves 6

  • 2 pounds Yukon gold or Idaho potatoes, sliced 1/8-inch thick
  • 4 tablespoons extra-virgin olive oil, divided
  • coarseĀ salt and freshly ground pepper
  • 2 tablespoons harissa
  • 1 teaspoon ground cumin
  • 4 cloves garlic
  • 10 boneless, skinless chicken thighs and/or legs (about 2 pounds)
  1. Preheat the oven to 425Ā°, preferably on convection roast.
  2. Line the bottom of a large rimmed baking sheet or roasting pan with parchment.
  3. Using a mandolin, slice the potatoes 1/8-inch thick.
  4. In a medium bowl, toss the potatoes with 2 tablespoons of the oil and season with the salt and pepper.
  5. Arrange in an overlapping layer on the parchment.Ā Place potatoes in the preheated oven for 15 minutes.
  6. In the same bowl, combine the harissa, cumin, garlic, 1 teaspoon salt and remaining 2 tablespoons oil.
  7. Arrange the chicken on a cutting board and make 2 partial slicesĀ in the top of each piece.
  8. Add the chicken to the bowl and rub with the harissa mixture, being sure to rub some into the cuts.
  9. Remove the potatoes from the oven and arrange the chicken over the top.
  10. Roast for an additional 25 minutes, or to an internal temperature of 165Ā° on an instantā€“read thermometer. Ā Serve with a green salad or vegetables, as desired.

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