Salmon with Potatoes, Lemon, and Avocado
This recipe is based on the same technique as a previous post...it's a sort of stove-top steam/roasting. By turning the heat low and covering the pan with a lid it creates a sort of oven/steamer, which not only draws the flavors out but also caramelizes (concentrates) them. As usual, this recipe is not written in stone, rather than a blueprint it should serve more as an idea. Mix-and-match ingredients that you like. You won't be sorry...and you'll only have one pan to wash.
Salmon with
Potatoes, Lemon, and Avocado
Serves two.
3 tablespoons olive
oil
2 small salmon
fillets
1 Yukon Gold potato,
sliced
1 onion, peeled and
sliced
4 small cloves
garlic
¼ teaspoon kosher
salt
¼ teaspoon crushed
hot pepper
4 slices lemon
½ avocado, peeled
and sliced
Heat the olive oil
in a medium skillet over medium-high heat. Place the salmon in the
pan, and then arrange the potato, onion, and garlic around the salmon
in a single layer. Season with the salt and hot pepper. Cover the
skillet and lower the heat. Cook for about 5 minutes. Remove the lid.
Turn the potatoes and onions but not the salmon; leave it in the same
position. Lay the lemon slices on the salmon and vegetables. Cover
the skillet again, and cook for another 5 minutes. Remove the lid,
lay the avocado on the salmon and vegetables, shut off the heat and
allow to rest for a couple minutes. To serve, gently turn the salmon
over (which will be nicely caramelized), transfer it to plates or a
platter, and arrange the vegetables and lemon around the salmon.
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