Yesterday was Saint Patrick’s Day. Because of this, Laura and I decided to get a little festive. I made some traditional Irish Soda bread and she made some Watergate Salad for dessert. FYI – Watergate Salad isn’t really a salad. It’s a green coconut sweet bowl of splendidness with whipped cream and a cherry on top. You should try some – it’s really good.
In between all that, we wanted something that would seem like good ol’ home cooking, with an elegant touch. That’s what I found, so that’s what I made. It’s called the One-Pan Roasted Salmon with Broccoli and Red Potatoes and the recipe was created by Cook’s Country. This, my friends, was my favorite part of the night.
I’m starting to think it’s all in the sauce. Between the salmon dish I prepared a while ago to the one I prepared last night, all I can remember is the sauce. Not that the other ingredients weren’t good, because they were, it’s just that the sauce is so out of this world, I can’t help but have it stuck in my mind. I think the trend has something to do with olive oil, lemon juice and honey. The mixture of those three things is undeniably delicious.
I prepared this dish using my cast iron pizza pan, but you can use any baking sheet you’d like. I picked up the pizza pan a few years ago and don’t get to use it too much, so I wanted to dust it off for last night. It was stellar. There was just enough room for the ingredients to rest on while baking and I swear, there’s something to cast iron. Everything just tastes better when it’s nearby.
This is a very filling dish. The salmon melted in our mouths and the potatoes and broccoli were tasty with good texture. This is surely a recipe for a weeknight because it’s fast and simple with limited ingredients. I’m telling you – try this one out for someone close to you. They’ll look at you and wonder how you did it. It’s that good.
4 6-Ounce Salmon Fillets
5 Tablespoons Extra-Virgin Olive Oil
Regular Table Salt
Ground Black Pepper
1 Pound Red Potatoes
1 Pound Broccoli Florets
1/4 Cup Fresh Scallions
2 Tablespoons Pub Style Mustard
2 Teaspoons Lemon Juice
1 Teaspoon Honey
There is some substituting that can go on during the preparation of this recipe. You can use the potatoes of your choice, from small red to yukon gold. I chose the medium sized red because that’s what was available to me. Also, you can substitute chives for the scallions. It’s up to you. Again, I used scallions because that’s what was available.
Before you do anything else, arrange your oven racks so there is one in the middle position and then pre-heat your oven to 500 degrees.
Go ahead and cut the 1 pound of red potatoes in halves, quarters or eighths, depending on the size of potato you have. They should be about 1 1/2 inches across. After cutting them, place them in a medium size bowl with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon of regular table salt and 1/2 teaspoon of ground black pepper. Mix until the potatoes are completely covered.
Cut the broccoli florets in about 2 inch pieces. When that’s finished, add them to a medium sized bowl with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon regular table salt and 1/4 teaspoon ground black pepper. Again, mix until all the broccoli is completely coated with the other ingredients.
Arrange on a Baking Sheet
When the potatoes and broccoli are finished being prepped, arrange them on a baking sheet that has had 1 tablespoon of extra-virgin olive oil spread on it. The potatoes should be flesh side down (as good as possible) on one half and the broccoli should be any way you’d like on the other half.
When the baking sheet is ready, place it on the center rack of the warm oven. Bake for 22 minutes or until there’s a nice brown to everything.
While the above ingredients are baking in the oven, prepare the sauce. Combine the 1/4 cup of fresh chopped scallions, the 2 tablespooons of pub style mustard, 2 teaspoons of lemon juice, 1 teaspoon honey and the remaining 2 tablespoons of extra-virgin olive oil. Mix well and set aside for later use. If you’d like, you can also season to taste with some regular table salt and some ground black pepper.
When the ingredients have been baking in the oven for 22 minutes, remove the baking sheet. Take the broccoli off the sheet and transfer to a bowl and cover with foil to keep warm. Then, leaving the potatoes on the baking sheet, add the salmon fillets, skin side down, to the spot the broccoli occupied. I know the recipe calls for 4 fillets and my photo only shows 2. Since it was only Laura and me, I didn’t want to cook all 4.
Reduce the temperature of the oven to 275 degrees and place the baking sheet back inside. Then, cook until the interior temperature of the salmon reaches 125 degrees. This should take approximately 11 minutes. When finished, remove the baking sheet from the oven.
Plate & Serve
Finally, go ahead and plate the broccoli, potatoes and salmon. Then, add some sauce to the tops of the salmon and serve.
The Final Dish
As I said, this is a good one. It looks perfect and is likely to fill even the heartiest of humans.
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