Subj : Passover's Coming - 08
To   : All
From : Dave Drum
Date : Thu Apr 11 2024 17:26:00

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
  
  Uncle Dirty Dave's Archives
 
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.... "Your inner thoughts reveal your true nature." -- Jonathan Lockwood Huie
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