Like I don’t wanna boast or anything, but this is the best salmon hands down. I’m usually not such a fan of big cuts of salmon side like this, because I find it so easily becomes so overcooked. But this kept the salmon flaky and moist, and it was even better cold the next day on some toasted sourdough, topped with scrambled duck eggs.
It’s such an easy recipe on top of that; just to cover the fish in herbs, skin side up, in a roasting tin, and pop in the oven to do all the work. Super simple, as is the potato and radish salad mixed with grainy mustard and vinegar.
Serves 4 people, plus plenty leftovers (keeps well enough in the fridge)
Adapted from here.
1 kg side of salmon, skin still on
sprigs of rosemary & mint, rinsed, plus extra to serve
3 handful of baby new potatoes OR pearl potatoes, rinsed, skin on
handful of radishes
1 tsp of grainy mustard
splash of red wine vinegar
1 tbsp of greek yoghurt
handful of chopped parsley
salt and pepper
Preheat the oven to 200 degrees C. Lightly drizzle olive oil all over a large roasting tin. Lay in the salmon side, skin-side up. Rub over a little more olive oil, and season. Layer over sprigs of rosemary and mint, like so:
Roast near the top of the oven, for about twenty-five minutes or so. Meanwhile, warm up a pot of boiling water, and cook the potatoes for about twenty minutes, or until tender. Slice the radishes finely, and chop the parsleyPut the mustard together with the vinegar, and the greek yoghurt, and season with salt and pepper. Drain the potatoes, and let cool a little, and mix with the mustard-yoghurt dressing.
Remove the salmon from the oven, and cleanly remove the skin from the flesh, and pop the skin alone back into the oven, to let it crisp up a little further (about another five minutes). Serve the salmon immediately with the potato salad, and a few fresh greens (we had baby asparagus), and save a little for leftovers 😛