Oven-roasted Salmon Steaks with Red Potatoes Recipe

Ingredients
<br>- 1 pound red thin-skinned potatoes (about 1 1/2 in. wide)
<br>- 4 teaspoons olive or salad oil
<br>- 1 (8 ounce) orange, rinsed
<br>- 1 teaspoon dried oregano
<br>- 1 teaspoon ground cumin
<br>- 1 teaspoon chili powder
<br>- 1 tablespoon chopped fresh cilantro
<br>- 1/2 teaspoon pepper
<br>- 4 (6 ounce) salmon steaks (3/4 in. thick each)
<br>- Cilantro sprigs
<br>- Salt
<br><p></p>Directions
<br>step 1: Scrub potatoes and cut each in half. In a 9- by 13-inch pan, mix potatoes with 2 teaspoons oil, then turn potatoes cut side up.
<br>step 2: Bake in a 425 degree oven for 10 minutes. Turn potatoes cut side down and bake until barely tender when pierced, about 10 minutes longer.
<br>step 3: Meanwhile, with a vegetable peeler, pare peel (orange part only) from orange. Mince peel. In a small bowl, combine peel, remaining 2 teaspoons oil, oregano, cumin, chili powder, chopped cilantro, and pepper.
<br>step 4: Rinse salmon and pat dry. Rub seasoning mixture on cut sides of fish.
<br>step 5: Push potatoes to sides of pan. Set salmon steaks in a single layer in the center of the pan. Bake until salmon is opaque but still moist-looking in the center of the thickest part (cut to test), 8 to 10 minutes.
<br>step 6: As salmon bakes, use a small, sharp knife to cut membrane from orange; discard. Cut between membranes to release fruit segments; discard any seeds.
<br>step 7: Transfer salmon steaks to warm plates, and add equal portions of potatoes. Garnish with orange segments and cilantro sprigs. Add salt to taste.
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Ingredients
- 1 pound red thin-skinned potatoes (about 1 1/2 in. wide)
- 4 teaspoons olive or salad oil
- 1 (8 ounce) orange, rinsed
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon pepper
- 4 (6 ounce) salmon steaks (3/4 in. thick each)
- Cilantro sprigs
- Salt

Directions
step 1: Scrub potatoes and cut each in half. In a 9- by 13-inch pan, mix potatoes with 2 teaspoons oil, then turn potatoes cut side up.
step 2: Bake in a 425 degree oven for 10 minutes. Turn potatoes cut side down and bake until barely tender when pierced, about 10 minutes longer.
step 3: Meanwhile, with a vegetable peeler, pare peel (orange part only) from orange. Mince peel. In a small bowl, combine peel, remaining 2 teaspoons oil, oregano, cumin, chili powder, chopped cilantro, and pepper.
step 4: Rinse salmon and pat dry. Rub seasoning mixture on cut sides of fish.
step 5: Push potatoes to sides of pan. Set salmon steaks in a single layer in the center of the pan. Bake until salmon is opaque but still moist-looking in the center of the thickest part (cut to test), 8 to 10 minutes.
step 6: As salmon bakes, use a small, sharp knife to cut membrane from orange; discard. Cut between membranes to release fruit segments; discard any seeds.
step 7: Transfer salmon steaks to warm plates, and add equal portions of potatoes. Garnish with orange segments and cilantro sprigs. Add salt to taste.

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