Salmon Trilogy (Part I): Potato Baked Salmon

Recipe by Thorsten
READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTE: Prepare fish and onions while potatoes are cooking.
  • For fish: grease form. If necessary, cut fish into large pieces so that fish can be evenly put into casserole form. Salt and pepper to taste. Sprinkle 2 tbs parsley over salmon. Set aside. Preheat oven to 375 F (200 C).
  • For onions: cook chopped onions in olive oil until soft (for about 1-2 minutes).
  • Peel and cook potatoes in salted water for about 20 minutes until tender. Drain and mash potatoes. Add olive oil and add so much of the milk to have a spreadable consistency.
  • Add onions, garlic and nutmeg. Salt to taste.
  • Spread potatoes over fish.
  • Mix bread crumbs and parmesan. Add enough olive oil to moisten the crumbs. Sprinkle over the potatoes.
  • Bake in the middle of the oven for about 20 minutes until crust is golden brown. If it is getting to brown, cover it with aluminium foil.
  • Directly before serving sprinkle with chopped parsley. Serve immediately.
  • NOTE: time to boil potatoes is not included in cooking time, because you use it for the preparation of the other ingredients.
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