Baked Salmon Vinaigrette with Home-Style Roasted Potatoes

I was intrigued by Teresa Barrenechea’s recipe that called for salmon vinaigrette. Since George loves salmon in any shape or form, I went for it. I had previously made the home-style roasted potatoes (see the blog of October 22nd) and liked the result. Since the salmon dish only requires 7 minutes and the potatoes need 30 minutes, I roasted the potatoes first and kept them covered to stay warm.

Menu

Baked Salmon with Vinaigrette
Home-style Roasted Potatoes
Green Salad
Wine: Domaine Faillenc Sainte Marie Corbières Blanc 2009
Dessert: Lindt 80% chocolate
Madeira

Potato Recipe:
Preheat oven to 450 degrees

1 Yukon Potato, peeled and cut into medium-thick slices
1 red onion, cut into thin strips
2 tablespoons olive oil
Salt & pepper
Opt. chopped parsley for garnish

Cover bottom of baking pan with some of the olive oil. Place potatoes, onions, olive oil, salt and pepper into a baking dish. Cover with aluminum foil. Bake in preheated oven for 30 minutes. Mix before serving and garnish with chopped parsley.

Recipe Salmon

½ pound salmon fillet
Salt
1 small tomato, diced
1 scallion, finely chopped
1 tablespoon olive oil
1 teaspoons sherry vinegar

Preheat oven to 450 degrees

Sprinkle salmon with salt. Place on the baking sheet. Combine the tomatoes, scallions, oil, and vinegar. Spoon the mixture over the salmon and bake for 5 -7 minutes (for rare); 10 minutes for medium rare.

The roasted potatoes stole the show. George called the dish “exceptional,” and I agreed. Perhaps the extra resting time intensified their flavor.

Of late I’ve asked Will Helburn of Rosenthal Wine* for wine recommendations. Will suggested a white Corbières. On the first sip, the wine seemed much too buttery. As it turned out, it was the perfect match for the fatty salmon.

*Will Helburn/Rosenthal Wine Merchant
318 East 84 Street (212) 249-6650
rosenthalwine@att.net