Potato-Salmon Bake Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    "These roasted potatoes make an amazing serve-along for fish."

    Main Ingredient:

    Salmon fillets

    Category:  Fish or seafood

    Cuisine:  American

    Notes

    The Japanese bread crumbs (Pank0) make the salmon coating extra crispy.

    Source

    Ladies Home Journal

    Posted By:

    mamakjking

    Posted On:

    January 17, 2013

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