Chutney Baked Salmon With Potatoes Recipe

About this recipe

A delicious and easy-to-make pescatarian dinner featuring tender baked salmon marinated in a tangy fruit chutney glaze, served over a bed of roasted red potatoes.

Ingredients

• 50G Picard Chopped Flat Parsley
• 240G Salmon Fillets With Lemon & Pepper Butter
• - Filippo Berio Garlic Flavoured Olive Oil
• 50G Pepper Black Ground BWFO
• 100 G Jumbo Garlic 100g
• 220G Daylesford Organic Plum & Port Chutney
• 1 Kg Potato Red 1Kg
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 1 Kg Coarse Grey Sea Salt, 1Kg

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Place 10-12 red potatoes in a pot of boiling water and simmer for 15 minutes, or until they are slightly firm when pierced with a knife. Drain and rinse under cold water to stop the cooking.
3. 3. In a small bowl, whisk together 1/4 cup olive oil, the juice of 1 lemon, 3/4 teaspoon salt, 3/4 teaspoon fresh ground black pepper, and 5 minced garlic cloves until well combined.
4. 4. Stir in 1/4 cup fruit chutney to the mixture and whisk until smooth.
5. 5. Place 4 salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for 20-30 minutes.
6. 6. Thinly slice the cooked potatoes. If desired, peel them before slicing.
7. 7. In a shallow baking dish, arrange the potato slices in an overlapping layer to cover the bottom. Drizzle a small amount of the marinade over the potatoes.
8. 8. Place the marinated salmon fillets on top of the potatoes and pour the remaining marinade over the fish.
9. 9. Roast in the preheated oven for 10-15 minutes, or until the salmon is just firm to the touch and the flesh is barely opaque in the center. Check by making a small cut if needed.
10. 10. Garnish with freshly chopped parsley before serving. Serve directly from the baking dish.