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
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!