Kate's Cuisine

Jun 08 2015

Roasted Salmon with Mushrooms and Potatoes

Salmon Potatoes Mushrooms

I remember a conversation we had at work once. Boss Lady was asked how she liked her salmon, to which she replied, “Swimming in the ocean.”

“Ocean?” I thought. “But don’t salmon live in streams, swimming against the current and all?” And didn’t everyone have that book as a little kid? The one that showed an eager bear standing at water’s edge just waiting for salmon to swim past? (Don’t ask me what the title of this book is, but I know I had it.)

Then again, I had never walked past a stream to see schools of salmon swimming by either. So where do salmon live?

Turns out for the most part, salmon live in the ocean, so Boss Lady was right. Although they do migrate upstream when it’s time to lay their eggs (fasting during the entire journey, to boot!) they return to the ocean to carry on their happy salmon days there. While in the streams, salmon leap out of the water and high into the air in order to make it up waterfalls and clear their path of obstacles in their way. And when they do, that’s when that old bear is standing on the bank, just waiting to catch their dinner.

So now we’ve both been schooled in salmon. And we know that when we eat it, we’re likely eating a fish that spent most of its life in the ocean. Unless it came from a salmon farm, of course….

1 salmon fillet, about 1 1/2 pounds (you can buy skinless or just cook with the skin on, removing it before serving) $8.49
1 pound fingerling potatoes $3.49
2 cups button or cremini mushrooms, cut in half $2.00
2 tablespoons olive oil, plus 2 tablespoons, divided $0.12
1 tablespoon red wine vinegar $0.06
1 tablespoon Dijon mustard $0.12
1 teaspoon honey $0.03
2 tablespoons flat-leaf parsley, chopped $0.24
Salt $0.01
Pepper $0.01

Total cost $14.57
Total cost $3.64

1.) Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and place potatoes and mushrooms on top. Drizzle with 1 tablespoon of olive oil, salt and black pepper and toss to coat.

2.) Place baking sheet in the preheated oven and roast for about 20 minutes, just until the potatoes begin to soften.

3.) Season salmon generously with salt and pepper and drizzle with 1 tablespoon olive oil.

4.) Remove baking sheet from the oven and push the vegetables along the side. Lay salmon down in the centre and place entire sheet back into the oven. Roast for another 12 minutes, just until the salmon is opaque on the outside and still just slightly pink in the centre.

5.) While the salmon is cooking, whisk together: red wine vinegar, Dijon mustard, honey, parsley, and 2 tablespoons of olive oil. Season with salt and pepper, taste, and adjust seasoning if necessary.

6.) When salmon is finished cooking, remove from oven and drizzle sauce over the entire fillet.

7.) Serve and enjoy!

No responses yet

Trackback URI | Comments RSS

Leave a Reply