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Black Pepper Salmon with Dill Smashed Potatoes


  • 1 ½ lbs. small red potatoes, cut into 2″ cubes
  • 24 ounces salmon fillet
  • 1 tablespoon coarsely ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup chopped dill
Preheat oven to 375°F with rack in middle.
Cover potatoes with water in a medium saucepan and season well with salt. Simmer, uncovered, until just tender, 12 to 15 minutes.
While potatoes cook, pat salmon dry and season with a rounded 1/2 teaspoon salt (total). Put salmon in a lightly oiled 4-sided sheet pan and press pepper on top. Bake until just cooked through, 8 to 10 minutes.
Drain potatoes, then transfer to a bowl and very coarsely mash. Stir in oil and dill and season with salt.
Serve salmon with potatoes.

Makes 6 servings
Source : Gourmet June 2009

This is one of those incredibly simple yet divinely tasty recipes. Because of the cost and amount needed to feed the brood, I opted for regular red potatoes instead of the fancy small ones. I just cut the potatoes into smaller pieces to ensure they get soft. The recipe called for salmon steaks, but the store had Sock-eye Salmon fillets on sale, so that’s what we went for. Since I had placed the salmon in the freezer after I got home from the grocery store, I had to thaw it slightly before I could work with it. I always worry that I’ll over bake it and dry it out when it’s slightly frozen in the center, but it seemed to turn out okay. This was just such a great, quick and easy meal. You have to love a recipe that includes the side dish!

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