Salmon fillets make for an easy main course. (photo from thebrilliantkitchen.com)
Salmon makes for a nice main course. Besides being high in protein, iron, Vitamin D and potassium, it is high in omega-3 fatty acids. It can be served with so many things. Healthy sides include steamed vegetables or a salad. But potatoes also mesh well, especially when the recipes include Parmesan cheese. Here are a few salmon options, and a couple of potato sides.
ROASTED SALMON WITH OLIVE-MUSTARD BUTTER AND ORZO
(This recipe by Michelle Anna Jordan is from an April 2001 Bon Appétit magazine. It makes 8 servings.)
1/2 cup butter
12 Kalamata or other pitted, chopped olives
1 chopped shallot
1 tbsp chopped Italian parsley
2 tsp Dijon mustard
salt and pepper
8 6- to 8-ounce salmon fillets, 1.25 to 1.5 inches thick
2 1/2 cups orzo
whole Kalamata olives
fresh Italian parsley sprigs
Mix butter, chopped olives, shallot, parsley and mustard in processor until blended but slightly chunky. Season with salt and pepper and transfer to small bowl.
Preheat oven to 400°F. Brush a large, rimmed baking sheet with olive oil. Place salmon on sheet. Sprinkle with salt and pepper. Roast 14 minutes.
Cook orzo in a large pot of boiling, salted water until tender but firm. Drain and return to pot. Add half of olive-mustard butter and toss.
Divide orzo among eight plates. Top each with a salmon fillet. Place a small dollop of olive-mustard butter atop each fillet. Garnish with whole olives and parsley.
(This recipe by Simone Zarmati Diament appeared in the Jerusalem Post in 2015. It makes 6-8 servings.)
1 whole 1.5- to 2-inch thick salmon fillet
olive oil or vegetable oil spray
4 tbsp soy sauce
1 tbsp liquid smoke
2-3 minced garlic cloves
Cover a large, shallow baking pan with foil and grease or spray with oil. Fifteen to 30 minutes before cooking, place fish, skin side down, on the pan. Spread soy sauce, liquid smoke and garlic evenly over fish.
Broil or bake at 400°F for 10 to 12 minutes. Transfer to a platter and serve.
BAKED SALMON FILLETS
4 portions salmon fillets
2 tsp dry oregano
4 minced garlic cloves
pepper to taste
2 thinly sliced tomatoes
2 small thinly sliced onions
1/4 cup chopped parsley
1/2 cup dry breadcrumbs
2 tbsp vegetable oil
Preheat oven to 450°F. Spray a shallow baking pan with non-stick oil. Place fish in pan and sprinkle with oregano, garlic and pepper. Layer with tomatoes, onions and parsley. Mix breadcrumbs with oil and sprinkle on top of fillets. Bake for eight to 10 minutes.
CHANTILLY POTATOES WITH A PARMESAN CRUST
(This recipe is by the late Maria Guarnaschelli. It makes 6 servings.)
2 pounds cut and peeled potatoes, cut into 2-inch chunks
salt to taste
1/2 cup cold milk
7 tbsp unsalted butter
pepper to taste
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
Put potatoes in a large saucepan, cover with water, add salt and bring to a boil. Reduce heat and simmer 12 minutes. Drain and shake to dry in a ricer, then transfer to a bowl and beat in milk and six tablespoons of butter. Season with salt and pepper.
Preheat oven to 400°F. Butter a rectangular baking dish.
In another bowl, whip cream to soft peaks. Beat into potatoes one-third at a time. Scrape into baking dish. Dot with one tablespoon butter and the Parmesan cheese. Bake for 25 minutes, then broil two minutes, until brown. Let stand 10 minutes and serve.
PARMESAN FRENCH FRIES
4 potatoes cut into sticks
1/4 cup margarine
onion or garlic salt to taste
paprika to taste1/4 cup Parmesan cheese
Place potatoes in a bowl. Cover with ice water and let sit 30 minutes. Drain and dry.
Preheat oven to 450°F. Melt margarine and add to baking dish, then add the potatoes sticks, coating them well. Sprinkle with onion or garlic salt and paprika. Bake for 25 minutes or until tender and brown. Remove from oven and sprinkle with Parmesan cheese.
Sybil Kaplan is a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications. She leads walks of the Jewish food market, Machaneh Yehudah, in English.