There is nothing very special to say about this fish, except that in all its simplicity it’s really tasty. This salmon is just an ordinary oven baked salmon, which is why it has been seasoned with sea salt and with plenty of black, green and rose peppers.
I recommend to use Norwegian salmon both because of its greasiness, which makes it really good when baked, and because of its thickness, which also guarantees a better baking result.
Garlic potato cakes are the real crown of this meal. The taste of this side dish barely differs from garlic potatoes made some other way, but the appearance is quite pretty. This kind of potato “flower” is also rather impressive when for example serving guests.
Six cakes is just enough for two diners with a healthy appetite. Normally two cakes would be the sufficient amount for one diner as a side dish. The recipe has been made for six cakes and it’s quite easy to make more or less according to the number of diners (and their appetites).
Put the potatoes in the oven about 10-15 minutes before the salmon, so they will be ready about at the same time.
Salmon
PORTION: about 3 servings
TIME TO MAKE: 45 minutes
INGREDIENTS:
- 600 gr Norwegian salmon fillet
- sea salt
- rose pepper, green pepper, black pepper
- lemon juice
Preheat the oven to 220°C (428°F)
Grind about one spoonful of each of the peppers in the mortar. Add two teaspoons of sea salt and grind it well too. Especially the salt should be ground as fine as possible, peppers can by all means be a little bit rougher.
Rub the mixture evenly on the fish but not on the skinny side. If you made a bit too much of the salt and pepper mixture then don’t try to use it all, because the final result quite easily becomes too salty.
Pour some lemon juice evenly on the fish.
Bake in the oven for 35-40 minutes or until the fish is evenly cooked.
Garlic potato cakes
PORTION: 2-3 servings
TIME TO MAKE: preparation about 20 minutes, baking about 35-45 minutes
INGREDIENTS:
- 4 big potatoes
- 6 garlic cloves
- 3 tablespoons of grated parmesan
- ½-1 teaspoons of salt
- sesame or olive oil
- butter
- grated almonds
Preheat the oven to 220°C (428°F)
Peel the potatoes.Cut them in really thin slices. I used the slicing side of my grater, because I can’t make slices thin enough with a knife. It is just a bit laborious and if you happened to have a better device you should by all means use it.
Put the potato slices in a suitably sized bowl and add sesame or olive oil, salt, grated parmesan and minced garlic cloves. Mix well.
Grease a muffin tin and set the potatoes in tightly.
Finish with a good pat of butter and grated almonds.
Bake in the oven for about 30-35 minutes. You can test if they are ready with a wooden stick – when the stick goes easily through the whole mass, the cakes are cooked enough.
Serve with meat or fish.
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