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Potato-Salmon Bake
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Brief Description
"These roasted potatoes make an amazing serve-along for fish."
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Main Ingredient
Salmon fillets
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
The Japanese bread crumbs (Pank0) make the salmon coating extra crispy.
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Posted By: mamakjking
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Posted On: Jan 17, 2013
Number of Servings:
Ingredients:
- 3/4 cups - Panko (Japanese-style bread crumbs)
- 3 tablespoons - Fresh dill Coarsely chopped
- 2 teaspoons - Lemon peel Grated
- 2 tablespoons - Unsalted butter Melted
- 2 pounds - Assorted small potatoes (such as Yukon gold, sweet potatoes, and/or red potatoes) Cut into 3/8-in. slices
- 1 1/4 cups - (5 oz.) Crumbled feta cheese
- 3/4 teaspoons - Kosher salt
- 1/2 teaspoons - Ground pepper
- 3/4 cups - Reduced-sodium chicken broth
- 1 1/4 pounds - Skinless fresh salmon fillets
- 3 tablespoons - Lemon juice
- - Fresh dill sprigs, optional
Directions:
1. Heat oven to 375. In a small bowl, stir together panko, chopped dill and lemon peel. Drizzle with 1 T melted butter; toss to coat. Set aside
2. Grease a 2-qt. baking dish. Place half of the potatoes in bottom of prepared baking dish. Sprinkle w/ half of the feta cheese, 1/4 tsp salt and 1/4 tsp pepper. Repeat layers. Combine broth and remaining 1 T melted butter; pour over potato mixture. Cover and bake just until potatoes are softened, about 45 min. Remove from oven.
3. Meanwhile, rinse salmon; pat dry with paper towels. Cut salmon into 2 to 3-in. pieces; toss w/ lemon juice and sprinkle with remaining 1/4 tsp. salt.
4. Increase oven temperature to 425. Place salmon on top of potato mixture and sprinkle with bread crumb mixture. Bake, uncovered, until salmon flakes easily when tested with a fork and bread crumbs are golden brown, 12 to 15 min. If desired, garnish w/ dill sprigs.
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