This impressive salmon dish will steal the show no matter what you serve on the side. The technique of wrapping the salmon in potato slices is not as hard as it seems! Once you’ve mastered it, double the recipe for a date night or make it for a dinner party. You can go super simple and add lightly dressed salad greens the way we did here, or roast some asparagus while you have the oven on to cook the salmon.
Ingredients
3 oz uncooked skinless wild salmon fillet
2 tsp Dijon mustard
2 oz uncooked Yukon gold potatoes, long-shape, peeled (start with a larger potato; you will have extra)
⅛ tsp table salt
⅛ tsp black pepper
½ tsp olive oil
1 tbsp canned chicken broth
2 tsp white wine vinegar
1 tsp jelly, red currant or other berry flavors
Instructions
Preheat oven to 375°F.
Brush salmon with mustard.
With a vegetable peeler, make 8 to 10 lengthwise slices from the potato. Reserve the remaining potato for another use. On the work surface, place potato slices, overlapping long sides. In the center of potatoes, place salmon perpendicular to potato slices. Fold potato slices over salmon, pressing to adhere. Sprinkle with salt and black pepper.
In a small ovenproof nonstick skillet over medium heat, warm oil. Add salmon, seam side down, and cook until bottom is browned, about 4 minutes. Carefully turn salmon over. Transfer skillet to oven. Bake until the bottom is lightly browned and the salmon is just opaque in the center, about 10 minutes.
Transfer salmon to plate. Set the same skillet over medium heat; add broth, vinegar, and jelly. Cook, stirring constantly until mixture comes to boil, about 1 minute. Pour sauce over salmon.
