Onion-topped Salmon Fillet on a Bed of Risotto-Style Potatoes

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A refined baked salmon with a side of potatoes balanced by a sublime onion topping.

Preparation Time: 6 minutes
Cooking Time: 20 minutes
Baking Time: 10 minutes
Serves 3

INGREDIENTS
FOR THE POTATOES
30 grams butter
15 grams white onion, minced
1 potato, small, diced
1 cup chicken stock
Saffron, to taste
Salt and pepper, to taste
15 grams butter

FOR THE ONIONS
60 grams butter
200 grams white onion, thinly sliced
1 teaspoon fresh sage, chiffonade
1 teaspoon lemon zest

FOR THE SALMON
Salt and pepper, to taste
2 Salmon fillets, 300 grams a piece

PROCEDURE
FOR THE POTATOES
1. In a medium heat pan, sweat the onion in butter.
2. Add the potato, continue stirring.
3. Add chicken stock and saffron. Continue stirring until potatoes are tender. 4 Season with salt and pepper. Before serving, stir in the last portion of butter

FOR THE ONIONS
1. In a sauté pan over medium heat, melt the butter.
2. Add the onions and sauté, stirring occasionally, until softened.
3. Add the sage and lemon zest. Season with salt and pepper. Stir well. Remove from
the heat and set aside.

FOR THE SALMON
1. Select a baking dish large enough to hold the salmon fillets. Butter the dish with 1 tablespoon of butter and place the fillets in the dish. Sprinkle with salt and pepper.
2. Bake for 8 to 10 minutes or until medium doneness.
3. Transfer the fillets to warmed individual plates and top with the onion

Chef’s Notes
A chiffonade is finely shredded leaf vegetables or herbs used as a base or garnish for a dish.
Baking time will depend on the thickness or cut of the fish

This recipe was originally published in the February-March 2016 issue of Breakfast Magazine.