Peppered Salmon W/ Arugula (Rocket) and Yogurt Dressed Potatoes

Submitted by Sackville

"If you want a meal to impress, this dish is visually pleasing as well as being tasty, healthy and quick. What more could you ask for? If you can't find rocket, you could use another kind of gourmet lettuce."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 2

ingredients

• For the fish

• 2 salmon fillets
• 1 teaspoon olive oil
• 4 tablespoons fresh ground black pepper
• 4 tablespoons dried dill

• For the yogurt dressing

• 1 cup plain yogurt
• 1 -2 garlic clove
• 1⁄2 lemon, juice of
• salt and pepper, to taste
• 400 g baby potatoes
• 2 cups fresh arugula (rocket)

directions

1. Boil the potatoes, drain and leave a couple minutes to cool.
2. Meanwhile, prepare the salmon by smearing oil over one side of the fillets.
3. Mix the dill and pepper together and spread over a plate.
4. Dip the oiled side of the salmon into the mixture and then lay the salmon, herb side up, on a baking tray.
5. Bake at 350 F or 180 C for around 20 minutes, or until the fish flakes easily.
6. Once the salmon is in the oven, combine the dressing ingredients in a bowl and set aside.
7. To serve, set half the rocket in the middle of each serving plate and lay the salmon on top.
8. Coat the potatoes with the dressing and arrange half around the salmon.
9. Serve with a wedge of lemon.
10. Alternatively, you could do a layered effect, with the potatoes on the bottom, followed by the rocket and then the salmon on top.

Reviews

[SandwichQueen]

I used this recipe with another cooking method (Recipe #53197) and just sprinkled on salt, pepper, and dill. I wanted to use up leftover potatoes from our St. Patrick's Day dinner. Since I only buy fat free plain yogurt, I added in a spoon of mayo to make it more creamy. It was delicious! Served on a bed of mixed greens along with some tomatoes and cucumbers, dressed in a similar sauce.

 

[Paris D]

This is very good but uses way too much pepper. It's all you can taste if you use the amount listed. I would cut it back by at least 1/2. The yogurt dressing is great!

 

[Reddyrat]

This was fabulous. I loved the plating ideas - it looked so pretty. It was extremely easy to make. I only used 2 T of dill and 1 T of pepper, but that made the salmon very flavorful. I added some extra dill and pepper to the dressing. I also sprinkled some salt on the salmon. Will definitely make again.

 

[Chef Kelli S.-H.]

We just finished this. It was a nice change. Loved the dressing. I did not have plain yougurt, so I used fat-free sour cream instead. I believe I will be making that again, but with a little less dill, and way less pepper. Instead of 2 tsp of pepper I only used 1 tsp pepper...and was very happy I cut that amount in half...it still had a bit of a kick to it. I think that next time I will just spray some "can't believe it's not butter" on it (for less calories), and then sprinkle w. pepper and abundantly with dill. I think that just abundantly sprinkling it with dill instead of coating it that heavy, it would have a better balance between the flavours of salmon and the dill. These fresh baked potatoes and the yogurt dressing were amazing together. I think I'll use this baked potatoes-yougurt dressing combination again with other dishes too...would be great with marinated grilled meat chops in summer with tomato-cucumber-dill salad w. just salt and pepper.