Salmon with Potato-Artichoke Hash
Roasting is a great way to get a rich taste without a lot of fuss. The intense heat concentrates flavors and helps foods brown, crisp, and caramelize.
- 8 small red new potatoes (about 3/4 pound), scrubbed and sliced 1/4 inch thick
- 1 can (14 ounces) artichoke hearts in water, drained and halved
- 1 tablespoon fresh thyme leaves
- 1 teaspoon olive oil
- Coarse salt and freshly ground pepper
- 1 skinless salmon fillet (1 1/2 pounds), cut crosswise into four 6-ounce pieces
- 1/2 cup chopped flat-leaf parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon white-wine vinegar
Preheat oven to 475 degrees. In an 11-by-15-by-3/4-inch roasting pan, toss together potatoes, artichokes, thyme, 1/2 teaspoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange vegetables around sides of pan.
Place salmon pieces in center of pan, and press them together to form one long piece (see note). Coat with remaining 1/2 teaspoon oil, and sprinkle all over with salt and pepper. Roast, turning the vegetables once, until lightly browned and tender and salmon is just cooked through, about 20 minutes.
Note: Pressing the salmon pieces together keeps them moist while the vegetables roast.
Meanwhile, make sauce: Stir together 1/2 teaspoon salt, a pinch pepper, parsley, mustard, vinegar, and 1 tablespoon water.
Gently separate salmon pieces, top with parsley sauce. Serve with vegetables.
SourceEveryday Food, March 2006