Cooking Experiences

Healthy midweek dinners: Salmon with Spanish style potatoes

Today I wanted to blog about a really quick, easy salmon dish that makes for a tasty, healthy midweek dinner.

We don’t eat salmon too often at home as I find the flavour quite strong and I can go off it if I eat too much of it, but recently we’ve struck upon a recipe that allows the salmon to stand out with the use of some complimentary, classic flavours.

Start with a large, wide pan. Heat up some vegetable oil (about a tablespoon) and add one sliced red pepper, a sliced onion, and some baby new potatoes (sliced fairly thin). For the two of us, I normally use about 200g of baby new potatoes. Fry the mixture for about eight minutes until the onions and potatoes are light golden brown in colour.

At this stage, you might find that the potatoes stick very easily to the bottom of the pan. If this happens, try adding a touch more oil, or just move the potatoes around as often as you can with a firm wooden spoon.

Once you’ve reached this stage, you will need to add a couple of teaspoons of smoked paprika (you can use normal paprika if you don’t like the smoky taste but who doesn’t love smoked paprika?!), a couple of teaspoons of dried thyme, one clove of garlic chopped quite finely, and one can of chopped tomatoes. Since the chopped tomatoes are a big part of this dish, I try to make sure I buy a can that is mid-range in price rather than one of the value options.

Bring everything to the boil, give it a good stir, cover, and then turn the heat down to a simmer. Keep the pan on the heat for around 12 minutes, adding a splash of water if the sauce becomes too thick and starts sticking to the bottom of the pan.

Take the lid off at this point, crack some black pepper over the top and then add some sea salt. Again, this is where I recommend spending the pennies; good quality sea salt like Anglesey sea salt makes all the difference to the finished dish and one packet lasts for ages.

After you’ve seasoned the stew, place two skinless, boneless salmon fillets on top, place the lid back on, and simmer for eight or nine minutes. If you prefer your salmon with skin on (a philosophy I simply cannot understand!) then make sure you place the fillets down on top of the stew with the skin at the bottom.

Before serving, scatter some fresh parsley over the top and then serve! It’s as easy as that. No accompaniments are needed with this dish as you have the potatoes in there right from the start, but I sometimes serve the dish with some sweetcorn for good measure!

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