Oven Roasted Salmon Steaks With Red Potatoes Recipes

GARLIC BUTTER-ROASTED SALMON WITH POTATOES & ASPARAGUS

Steps:

• Preheat oven to 400 degrees F. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.
• Meanwhile, toss asparagus with the remaining 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in the medium bowl. Combine butter, lemon juice, garlic, 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl.
• Sprinkle salmon with the remaining 1/8 teaspoon salt. Move the potatoes to one side of the pan. Place the salmon in the center of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes. Garnish with parsley.

PAN ROASTED SALMON STEAKS WITH SHERRY VINEGAR-HONEY GLAZE AND SPICY TOMATO RELISH AND PARSLEYED POTATOES

Steps:

• For the Spicy Tomato Relish: Combine all ingredients in a medium bowl and let rest at room temperature for 30 minutes. For the Salmon: In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season to taste with salt and pepper. Let rest at room temperature for 30 minutes. Heat the tablespoon of oil in a medium saute pan until almost smoking. Brush the salmon on both sides with the glaze. Place in the pan and cook until lightly golden brown. Place in the oven and continue cooking for 5 to 6 minutes for medium doneness. Remove from the oven brush again with the glaze. For the Potatoes: Melt the butter over medium heat in a large saute pan. Add the potatoes and toss to coat with the butter, let cook 5 minutes. Add the parsley and season with salt and pepper to taste.;

ROASTED SALMON WITH RED POTATOES AND DILL

Steps:

• Preheat oven to 450°.
• In a 15 1/2" x 10 1/2" jelly roll pan, toss potatoes with oil, salt and pepper. Roast potatoes in oven for 10 minutes.
• After 10 minutes, remove pan from oven. With spatula, push potatoes to one end of the pan to make room for the fish.
• Place fish in pan, sprinkle with 1/2 t. salt. Return to oven and continue roasting with potatoes for 15 minutes or until fish flakes easily and potatoes are brown. At this point, you may need to remove the fish and continue roasting the potatoes until done.
• Transfer fish to a platter, top with horseradish sauce and half of the fresh or dried dill.
• Toss potatoes with remaining dill and serve alongside the salmon.