Yvonne
Yvonne's Crisp salmon with olives and preserved lemons
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Work in progress

We made this on 30 July 2017. Step numbers need to be fixed.

Ingredients

quantity       ingredient       step
4 x 220 g       Salmon filets, skin on       1
      salt       1
1 1/2 Tbsp       extra virgin olive oil       1
100-150 ml       extra virgin olive oil       2
2 large       onions, finely chopped       2
1 Tbsp       ginger, finely chopped       2
1 heaped Tsp       cumin seeds, freshly ground       2
1 heaped Tsp       coriander seeds, freshly ground       2
1 Tsp       sweet paprika powder       2
      salt       2
500 g       orange sweet potato, peeled and cut into 3 to 4 cm chunks       2
500 g       Desiree potatos, peeled and cut into 3 to 4 cm chunks       2
375 ml       water, boiling       2
2 Tbsp       lemon juice (or to taste)       2
3 Tbsp       preserved lemon, finely chopped       2
120 g       green olives       2
2 Tbsp       Parsley, chopped       2
4       lemon wedges       2

Preparation

Step numbers not adjusted

  1. Preheat oven to 190°.
  2. Sprinkle the salmon filets with lemon juice and allow to stand.
  3. For the braised potatos, heat half of the oil in a large frying pan over medium heat. Add the onion, cook for approximately 10 minutes, stirring regularly. Add the ginger halfway through cooking time.
  4. Mix in the spices and a bit of salt. Cook for another few minutes, stirring now and then. Add potatos and sweet potato and swish around, to coat evenly. Spread on baking tray in a single layer. Drizzle with the boiling water and the remaining oil, cook in oven for 40 to 45 minutes, turning pieces over once.
  5. Remove tray from oven and sprinkle with lemon juice, most of the preserved lemon and olives and mix in - careful and gently, as the sweet potato will be quite soft. Add more salt and lemon juice, if necessary. Scoop mixture into serving dish, scatter parsley, remaining preserved lemon and olives on top. Cover with aluminium foil.
  6. Preheat oven to 250°.
  7. Pat salmon filets with paper towel really dry, rub a little sea salt into skin.
  8. Heat a heavy, oven-proof frying pan (large enough to hold the salmon filets in a single layer) over high heat, add the oil, swirl to coat the base. Place salmon in the pan, skin-side down, and seal it for 2 minutes. To stop the filet curling, press down with an egg slice. After the two minutes, turn the filets around.
  9. Return the covered tray with the potatos into the oven.
  10. Put the pan into the oven for 6-8 minutes, depending on the thickness of the salmon. Be careful when you remove the pan from the oven, as it will be very hot. Place each filet, skin-side up, on a warm plate and serve with the braised potatos and lemon wedges.

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