Yesterday we had another fantastic summer day … and I didn’t feel for spending to much time preparing and cooking dinner. So an old recipe came out in the daylight again, after quite a long time tucked away in the draw.
Always have salmon fillets in the freezer, I buy a full side when the price is right and then I portion and freeze the pieces induvial.
I did one mistake because I was too lazy. I didn’t blanch of the potatoes so they didn’t come out fully cooked. If I had left the parcel in the oven I minute longer the salmon had become too dry. Shortcuts never really pay off. So I advise you to blanch the potatoes.
It hasn’t had to be new potatoes, but make sure they are white firm potatoes.
This of time it is the season for our Swedish new potatoes and of course am I going to say that they are the best in the world. Promise you, that I don’t lie.
We are lucky here up in the North because the weather is much colder … so all vegetables, fruit, fish and seafood grows slower and because that the flavours and quality is of so high class.
This is a “quickfix” in my book, when to the preparation. When the salmon is in the oven your hands are free to do something else. Preparation takes about 15 min, scrubbing the potatoes is the most time-consuming.
Parchment/Foil Garlic Butter Salmon – serves 4
- 120 gr (4oz) new potatoes
- 170 gr (¾ cup) butter, melted
- 4 medium garlic cloves, crushed
- 120 gr (4oz) green beans (used frozen)
- 8 tbsp chopped dill or parsley (used frozen dill)
- 4 x 200 gr (6 oz) skinless salmon filets
Lemon wedges as garnish
You can use either parchment paper or foil. I use the foil because I’m not very good at the creasing the parchment paper.
- Preheat the oven to +180C (+350F) degrees.
- Scrub the new potatoes and slice thinly. Then blanch (dip them in boiling salted water) them off for about 2 minute.
- Melt the butter, then add the crushed garlic and chopped the dill.
- Put the potatoes and beans in a bowl and pour 80% of the garlic butter and make sure everything is well coated.
- Grease the foil or parchment paper before adding the blanched potatoes and beans.
- Arrange the potatoes on the grease paper/foil and put the salmon filet on top seasoning with salt and pepper, drizzle over the remaining garlic butter. Close the parcels.
Bake for about 30 minutes or until the internal temperature of the salmon reaches +63C (+145F) degrees.
The smell when you open those parcel is heavenly and as you can see on the image is it steaming hot too. I could have taken out the parcel 3 minutes before and let it after cook on its own, but the potatoes worried me and how right wasn’t ????!!!
The potatoes were eatable but could have had a couple of minutes more.
But on the other hand, I had loads of sun on the plate. This summer I have used my balcony quite a lot, both for breakfast and dinner. Just been pleasantly warm with a lovely breeze.
Last year I couldn’t even walk barefoot on my balcony, so hot was it … for months.
“Cooking and eating food outdoors makes it taste infinitely better”