Baked salmon fillets really have many reasons to permanently enter a home menu. Starting with the fact that I am very easy to cook: practically impossible to make mistakes. In addition, they are ideal for any occasion (even for the most demanding and refined guests) and are Highly recommended for its nutritional qualities..
Cook the slices of salmon Baked with potatoes or other vegetables (onions, cherry tomatoes, zucchini and carrots are the most popular) is a little – but only a little – more complicated, due to the very different cooking times.
But What does a typically Nordic fish like salmon have to do with typical Italian cuisine? Many people answer this question: Nothing. Bad, because it would mean “nothing” exactly like Atlantic cod… which, however, has been the most cooked fish in Italy for at least three centuries. Not only that, but with the name of Salted cod and of stockfishIt is also the fish with the greatest number of typical recipes in the region!
With salmon things are a little different, because there is not even a typical Italian recipe that considers it a basic ingredient. But it is also true that It has been part of our diet for almost a centuryparticularly in the northern regions.
Therefore, even in the context of typical Italian cuisine, it seems correct to include at least one salmon recipe. And nothing better than the vague touch of garlic and the strong flavor of rosemary to remind us that These baked salmon fillets with potatoes speak Italian.
As usual proper cooking times They are dictated by one’s own taste. But in general, for fish lovers. the less the salmon is cooked, the better. The ideal is to cut it thin and simply marinate it raw. For example with a pinch of salt dissolved in a teaspoon of lemon and then flavored with pepper and chives or tarragon.
Salmon fillets are excellent cooked on the grill or on the grill.: 3 to 5 minutes per side depending on its thickness. In the oven, a high temperature (200-210°) is preferable, cooking for 15-20 minutes, turning the slices only once. In any case, always remember drying salmon fillets before cooking. And don’t add fat (or oil or butter), because Salmon meat already contains a lot of fat.
In conclusion let’s talk about one of the easiest fish to cook. And if you want it to be very simple, cook it yourself, then accompany it with vegetables cooked separately.
However, the difficulty of cooking baked salmon, along with potatoes or other vegetables, is really modest, as you will see by reading the recipe below. Also note that by cooking the baked salmon you see in the photo, we’ve made things even simpler. In fact, we use new chips, which do not require prior cooking in boiling water. And therefore we have completely skipped point 1. of “preparation” (otherwise everything is the same, both methods and times).
- 4 salmon fillets, approximately 180 g each
- 600 grams of potatoes
- 3 garlic cloves
- Extra virgin olive oil
Peel the potatoes and cut them into pieces, trying as much as possible to keep them the same size. Immerse them in boiling salted water flavored with a clove of garlic and a sprig of rosemary. Boil for 5 minutes after they start to boil again, then drain them, let them cool and finally (important) dry them with a cloth.
Grease a baking tray with very little oil and place the potatoes on it without crowding them, along with two cloves of garlic cut in half. Put them at mid-height in the oven preheated to 180° and let them cook for 20 minutes, stirring once to prevent them from sticking to the bottom.
Meanwhile, prepare the seasoning by finely chopping plenty of rosemary and mixing it with 2 pinches of salt and a generous dose of freshly ground pepper.
Rinse the salmon fillets and pat dry with kitchen paper. Place a pinch of the seasoning on both sides of each slice and massage gently with your hands to ensure it adheres well. Make sure there is enough seasoning left for the potatoes.
When the potatoes are golden, but not completely cooked, we quickly remove them from the oven (quickly so that they lose as little heat as possible). Sprinkle with the rosemary seasoning, mix and place the salmon fillets in the middle (not on top). Place in the oven and cook for 12 minutes. Then turn on the grill, remove the pan from the oven, turn the slices, mix the potatoes and immediately put them back in the oven. Complete cooking on the grill for 6-7 minutes and serve your baked salmon hot.
Brief tips from the sommelier Ilaria Lombardo (@Ilarietta77) on how to drink in moderation but well, combining regional wines and dishes in the best way
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Very attractive dish that it would combine with. Gavi Dogc, Produced entirely with Cortese, a vine native to Piedmont. It was born in the Alessandria area and gives the eyes a straw yellow color with greenish reflections; In the mouth, notes of fresh fruit with citrus and bitter almond notes, white flowers and a discreet minerality that achieves a unique pleasantness when tasting the slightly aged wine.
It is a very elegant and quite harmonious wine. If you choose the Gavi Riserva, you will “reserve” (pardon the pun, but it is essential here) a nose and mouth width, due to the refinement that the specifications demand.
Also try the version Gavi SpumanteYou won’t be disappointed!
In the quiet version it should be served at 10°-12°C; in the foamy version 8°-10°C.