• Passover's Coming - 08

    From Dave Drum@1:3634/12 to All on Thu Apr 11 17:23:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Herby Salmon & Potato Salad
    Categories: Seafood, Potaoes, Vegetables, Chilies, Citrus
    Yield: 4 servings

    1 lb Small waxy potatoes; halved
    - or quartered
    Extra-virgin olive oil; for
    - drizzling
    Salt & fresh ground pepper
    12 oz Jar marinated artichokes;
    - drained
    4 (6 oz ea) skinless salmon
    - fillets
    1 1/2 c (packed) tender herb leaves
    1/4 c Coarse chopped drained
    - Peppadew peppers in brine
    3/4 c Torn pitted green olives
    1 Lemon; halved

    Set oven to 425ºF/218ºC.

    Place 1 lb. small waxy potatoes, halved or quartered, on
    a rimmed baking sheet. Drizzle with extra-virgin olive
    oil and season with kosher salt and freshly ground black
    pepper. Toss to coat, then arrange in an even layer.
    Roast until potatoes are almost tender, about 15
    minutes.

    Remove baking sheet from oven and scatter one 12-oz. jar
    marinated artichokes, drained, over potatoes. Roast
    until potatoes are just starting to brown, 5-7 minutes.

    Meanwhile, pat four 6-oz. skinless salmon fillets dry
    with paper towels. Place on a plate and drizzle lightly
    with oil; season generously with salt and black pepper.
    Turn salmon to coat.

    Remove baking sheet from oven and toss potatoes and
    artichokes with a spatula. Nestle salmon among
    vegetables. Roast until salmon is just opaque in the
    center and flakes easily with a fork and potatoes are
    completely tender and well browned, 10-15 minutes,
    depending on the thickness of your fish.

    Transfer potatoes and artichokes to a large bowl. Add 1½
    cups (packed) tender herb leaves (such as parsley, dill,
    cilantro, and/or mint), 1/4 cup coarsely chopped drained
    Peppadew peppers in brine, and 3/4 cup torn pitted green
    olives; toss to combine. Squeeze juice of 1 lemon,
    halved, over salad through a mesh sieve; discard seeds.
    Drizzle generously with oil; season with salt and black
    pepper. Toss again to combine.

    Transfer salad to a platter. Break up salmon on baking
    sheet into large pieces with spatula; arrange over
    salad, nestling into vegetables.

    MAKES: 4 servings

    RECIPE FROM: https://schnucks.com

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