Baked Salmon with Herbs and Avocado Potato and Parsnip Mash

Baked Salmon with Herbs and Avocado Potato and Parsnip Mash

Posted 2016-09-03 by finyfollow

Salmon is supposedly the healthiest of fish as it has more than three times the 250mg recommended minimum daily dose of omega-3s.

I don't eat it often enough as I always think of it as tasteless, but this recipe put an end to this way of thinking! I baked it as this is always healthier than frying fish, and basically it was a very healthy and enjoyable meal.

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Makes: 2 servings

For the baked salmon
About 250 g fresh salmon fillet, skin on
¾ shallot, finely chopped
2 tbsp parsley, chopped
¾ tsp dried dill (or 1 tbsp fresh)
Zest of a small lemon, or ¾ tbsp
Sea salt

For the mash
500 g potatoes, peeled and chopped
350 g small parsnips
1 tbsp oil
Under 1/3 cup hot milk
1 medium ripe avocado
1 tbsp lemon juice

For the mash
  • Place the potatoes and parsnip in a saucepan of cold water, bring to the boil and boil for about 15 minutes, or until the vegetables are tender.

  • Drain them, and put back on the heat for a few seconds to dry them out. Remove from the heat, and mash.

  • With a wooden spoon, gradually pour in the oil and add in the hot milk.

  • Continue mashing until it is smooth, and add some salt and pepper, to taste.

  • Just before serving, scoop the avocado flesh into a bowl, add the lemon juice and roughly mash.

  • When you have put the salmon on the serving plates, add the avocado into the mash and swirl it through. Drizzle with a bit more olive oil.

  • For the salmon
  • About half an hour before you start, take the salmon out and leave it on the bench to bring it to room temperature.

  • Put a pan ½ full of water in the oven on the lower rack and preheat to 120°/100° fan forced. Salmon is best cooked slowly.

  • Prepare the herb paste by finely chopping the shallot, and parsley. Add the zest of the lemon, mix and moisten with a bit of olive oil to form a rough paste.

  • Using baking paper, or lightly oiling a tray, place the salmon fillet skin down, on to this tray.

  • Coat the salmon with the herb paste forming a thick layer and press it down a bit.

  • Bake the salmon on the middle rack (above the water), for about 25 minutes - depending on the thickness. It is done when a knife put in the thickest part of the salmon, separates into flakes.

  • Take out of the oven, cut into two pieces and place on serving plates, skin side down. Add the salt immediately as this should retain the shape and if using a thick salt, give a crunchy taste.

  • If you have any leftovers, they are delicious in a salmon salad with a bit of mayonnaise or thick yogurt.

  • Serve on or next to the mash. I also served with some coleslaw.

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