On Sunday we dug up the first couple of new potato plants. It wasn’t a massive harvest, but enough for a few meals to get started with, and this is a recipe I’d bookmarked long ago as one to try out with the first of this crop.
It’s from an app downloaded to my iPad, which I can highly recommend. It’s called ‘Cook with M&S’ (that’s Marks and Spencer, a UK store), it’s completely free, and the handful of recipes I’ve tried from it so far have all been a great success.
What I also love, apart from the recipes, is that you can adjust how many people you are cooking for and it will adjust the ingredients quantities for you. As much as I love my cookery books, they can’t do the maths for me!
Okay, enough corporate endorsements, here is the recipe (for 2 people). My slight alteration to this is that I marinaded the salmon before hand in dry sherry and herbs (you could use white wine or cider) but this is completely optional.
- 2 skinless salmon fillets
- 4 new potatoes (I did more as some of ours were small)
- 1 tsp lemon zest (roughly half a lemon)
- 1tbsp chives (I used parsley and basil)
- 1 tsp olive oil
- 2tbsp pesto (mine looks quite chunky as it was homemade garlic scape pesto, with a little extra roasted garlic)
- Heat the oven to 220ºC/425ºF/gas 7
- Thinly slice the potatoes.
- Dry the salmon with a paper towel and season with salt and pepper.
- Cut 2 x 50cm lengths of baking paper. Divide the potato slices between the sheets, arrange in the centre so they overlap slightly.
- Place a salmon fillet on each, along with the lemon zest and herbs and a drizzle of oil.
- Fold the 2 long sides of paper across the front, and then fold the top and bottom underneath to create little parcels. Place on a baking sheet and cook for 15 mins, or until the fish flakes with a fork.
- Open the parcels and top each salmon fillet with pesto, serve with a lemon wedge.
You might find the potatoes need a further 5 mins, I added the pesto and then put them back in the oven. Use your judgement on this.