HOW TO COOK SALMON FOR BABY RECIPES

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ROAST SALMON & ROAST BABY POTATOES RECIPE | BBC GOOD FOOD



Roast salmon & roast baby potatoes recipe | BBC Good Food image

This simple salmon dish with baby roast potatoes is a winner with kids and adults alike. Serve with creamy crème fraîche and peas for a pop of colour

Provided by Lulu Grimes

Categories     Dinner, Main course

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 8

500g baby potatoes , halved if large
1 tbsp olive oil
2 tbsp butter
500g piece skinless salmon fillet
2 lemons , halved
250g frozen peas
2 tbsp crème fraîche , plus extra to serve (optional)
1 tbsp chopped dill or mint (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until just tender, drain and steam-dry for a few mins. Toss the potatoes in the oil and butter, then tip onto a baking tray. Roast for 20 mins. Push the potatoes to one side and put the salmon on the other side, and add the lemon halves. Season. Return the tray to the oven for 15-20 mins until everything is cooked through – check the centre of the salmon with the tip of a knife.
  • Cook the peas in simmering water for 2 mins, drain and tip into a bowl. Add the crème fraîche and herbs, if using. Break the salmon into chunks to serve and squeeze over the lemon. Serve the salmon with the potatoes and peas, and some extra crème fraîche on the side, if you like.

Nutrition Facts : Calories 482 calories, FatContent 28 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 5 grams fiber, ProteinContent 32 grams protein, SodiumContent 0.2 milligram of sodium

SALMON WITH BABY ARTICHOKES AND SUNCHOKES RECIPE - BEN ...



Salmon with Baby Artichokes and Sunchokes Recipe - Ben ... image

Sunchokes, or Jerusalem artichokes, aren't artichokes at all. They're actually a tuber related to the sunflower with a sweet, nutty flavor and crisp texture.Plus: More Seafood Recipes and Tips

Provided by Ben Ford

Yield 8 FIRST-COURSE SERVINGS

Number Of Ingredients 11

1/2 lemon plus 1 tablespoon fresh lemon juice
10 baby artichokes
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 1/4 pounds sunchokes, peeled and sliced crosswise 1/4 inch thick
Salt and freshly ground pepper
1 cup chicken stock or canned low-sodium broth
1 small garlic clove, minced
1 thyme sprig
1/4 pound baby spinach
Eight 3-ounce skinless center-cut salmon fillets
Warm Fennel Vinaigrette

Steps:

  • Squeeze the lemon half into a bowl of cold water and add the lemon half to the water. Working with 1 baby artichoke at a time, cut off the top one-third of the leaves and trim the stem to 1/2 inch. Pull off the tough outer leaves until you reach the tender yellow ones. Quarter the artichoke lengthwise and drop the quarters into the lemon water.
  • In a large skillet, heat 3 tablespoons of the olive oil until shimmering. Add the sunchokes, season with salt and pepper and cook over moderately high heat, stirring frequently, until tender and browned, about 12 minutes. Add 1/2 cup of the stock and cook, scraping up any browned bits from the bottom of the skillet, until the stock is reduced to a syrupy glaze, about 2 minutes. Season with salt and pepper and transfer the sunchokes to a plate.
  • Drain the baby artichokes and pat them dry. Wipe out the skillet; add 3 tablespoons of the olive oil and heat until shimmering. Add the baby artichokes and cook over moderate heat, turning occasionally, until crisp-tender and browned, about 5 minutes. Add the garlic and thyme sprig and cook until fragrant, about 30 seconds. Add the remaining 1/2 cup of stock and the 1 tablespoon of lemon juice and simmer until the artichokes are tender and glazed, about 5 minutes. Stir in the sunchokes and the spinach and cook over high heat just until the spinach wilts, about 1 minute. Discard the thyme sprig. Keep warm.
  • Light a grill or preheat a grill pan. Rub the salmon fillets with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the salmon over a medium-hot fire until golden and cooked through, 2 minutes per side. Spoon the vegetables onto plates and top with the salmon. Drizzle the salad with the Warm Fennel Vinaigrette and serve.

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