This recipe has it all: scrumptious taste, healthy protein, and lots of greens.
- 1 lb. baby red potatoes, scrubbed (The little ones have more skin-to-flesh ratio. That gives them higher fiber content and reduces the glycemic index.)
- 1/4 cup olive oil
- 1/4 cup finely chopped fresh basil leaves (optional)
- Himalayan or Kosher salt and freshly ground black pepper
- 3-6 oz portions of wild caught salmon (I enjoy sockeye salmon)
- Butter or olive oil to drizzle
- Herb mix (I like the Napa Valley Rub and lemon pepper mixtures)
- Prepare the snow peas to blanch them in hot water or sauté them in butter or oil with a little water in the pan, covered. Don’t put on the heat yet. Wait until after the fish is broiled but still in the oven to bake.
- Put the potatoes and 1 tsp. salt in a large saucepan or pot and fill with enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat.
- Lower the heat to maintain a steady simmer, cover the pot partially, and cook for 15 min until tender. Drain.
- Preheat the oven to 375F.
- Place potatoes on a cookie sheet or a shallow broiling pan. Using a fork, press down on each potato until the skin breaks and the potato is flattened.
- (Place in the oven 15 min before cooking the fish.)
- Drizzle with olive oil, salt and pepper and bake for 20 min. If you like your potatoes a little crispy, broil them for the last 5 mins.
- Place the salmon in a broiler-safe dish.
- Drizzle with a little butter or olive oil and sprinkle with the herb mix.
- Place on the second shelf from the broiler and turn the broiler to ‘high’.
- Broil the fish until the top is golden.
- Turn the oven dial to 400F. Let the fish bake until desired doneness. I like my fish cooked through until it pierced easily with a fork. That takes about 10 min.
What’s your favorite fish recipe? We’d love to hear it. Share it with us in the comments!