Slow-Baked Salmon with Warm Potato Salad
Complete meal found in November 2022 Food Network Magazine
Servings: 4
Equipment
- 1 Casserole dish just large enough to fit the fillets in one layer
- 1 Small Bowl
- 1 large bowl
Ingredients
- 1 naval orange
- ¼ c olive oil
- 4 cloves garlic 2 smashed, 2 minced
- ¼ tsp red pepper flakes
- Kosher salt
- Ground Black Pepper
- 2 Tbsp finely chopped fresh tarragon divided
- 4 skin-on salmon fillets about 6 oz each
- 1½ lb baby Yukon Gold potatoes quartered
- ½ lb fresh green beans trimmed and cut on an angle into 1-inch pieces
- 1 small shallot minced
- 1 Tbsp grainy mustard
Instructions
- Preheat the oven to 300°. Remove 5 wide strips of zest from the orange with a vegetable peeler, and add to a small casserole dish. Add olive oil, smashed garlic cloves, ½ teaspoon each of salt and pepper, and red pepper flakes to the casserole dish. Finely grate the remaining zest and place in a small bowl. Juice the orange into a large bowl, then add shallot, mustard and 1 tablespoon of the tarragon, and set aside. Add remaining tablespoon of the tarragon and the minced garlic cloves to the small bowl with zest, and season with salt and pepper.
- Put the potatoes in a large pot and cover with water by 2 inches; season generously with salt. Bring to a boil; cook until the potatoes are fork-tender, about 25 minutes, adding the green beans for the final 5 minutes. Drain.
- Place the salmon skin-side down in the casserole dish and top with the tarragon-orange mixture. Bake until the salmon is cooked through but slightly pink in the middle, about 25 minutes.
- Divide the salmon among plates. Strain the oil from the casserole dish into the large bowl with the orange juice mixture; season with salt and pepper, then add the potatoes and green beans to the dressing, tossing well. Let stand until the potatoes have absorbed some of the dressing, about 3 minutes. Serve with the salmon.