How do I make crispy potatoes that stay crunchy with salmon?

To make crispy potatoes that stay crunchy when served with salmon, start by cutting the potatoes into evenly sized pieces, then parboil them for 8-10 minutes until slightly tender. Drain and let them dry completely before tossing with oil, salt, and pepper. Roast at a high temperature (around 425°F or 220°C) on a baking sheet without overcrowding to allow air circulation. Flip halfway through cooking for even crispness. This method creates a golden, crunchy exterior while keeping the inside fluffy, complementing the tender texture of salmon.

What is zhoug sauce, and how do I make it at home?

Zhoug is a spicy Middle Eastern green chili sauce made from fresh cilantro, parsley, garlic, green chilies, lemon juice, olive oil, and warming spices like cumin and cardamom. To make zhoug, blend all ingredients in a food processor until smooth, adjusting chili levels to your heat preference. It adds a vibrant, herbaceous flavor and heat to dishes like salmon and crispy potatoes. Store leftovers in the fridge, where it keeps well for up to a week.

Can I cook salmon and potatoes together for this dish?

While it’s possible to cook salmon and potatoes together, it’s best to roast potatoes first because they take longer to crisp. Start roasting the potatoes alone at high heat until they’re nearly done, then add the salmon to the pan for the last 10-12 minutes of cooking. This ensures the salmon stays moist and perfectly cooked without overcooking the potatoes or losing their crispiness.

What type of salmon is best for baking with crispy potatoes and zhoug?

Wild-caught salmon like sockeye or coho works well for baking because of its firm texture and rich flavor. If you prefer milder fish, Atlantic farmed salmon is also good. Choose fillets with skin on, which helps keep the fish moist during cooking and adds extra flavor. Baking skin-side down on the crispy potatoes also helps keep the salmon intact and makes plating easier.

How can I make this dish suitable for meal prep?

To prepare salmon with crispy potatoes and zhoug for meal prep, cook the potatoes and salmon separately and allow both to cool completely. Store them in airtight containers in the fridge for up to 3 days. Keep the zhoug sauce in a separate container to preserve its vibrant flavor. When ready to eat, reheat salmon gently in the oven or microwave and crisp the potatoes in a hot skillet or oven to regain their texture. Add fresh zhoug sauce just before serving.

Salmon With Crispy Potatoes And Zhoug Sauce Recipe

Name: Salmon With Crispy Potatoes And Zhoug
Prep time: 1 h 30 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: – 1 kg large new potatoes, halved; – Lightly salted cold water for boiling; – 4 tablespoons olive oil; – 4 garlic cloves with skins on; – 1 kg side salmon skin on; – Seasoning as needed salt and pepper to taste; – A large bunch roughly chopped coriander; – 2 roughly chopped green chillies; – 1 chopped garlic clove; – 1 teaspoon ground cumin; – A large pinch caster sugar; – Juice of 1 lemon; – 3 tablespoons olive oil for the sauce

Ingredients

– 1 kg large new potatoes, halved

– Lightly salted cold water for boiling

– 4 tablespoons olive oil

– 4 garlic cloves with skins on

– 1 kg side salmon skin on

– Seasoning as needed salt and pepper to taste

– A large bunch roughly chopped coriander

– 2 roughly chopped green chillies

– 1 chopped garlic clove

– 1 teaspoon ground cumin

– A large pinch caster sugar

– Juice of 1 lemon

– 3 tablespoons olive oil for the sauce

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Instructions

1-First, boil 1 kg of large new potatoes, halved, in lightly salted cold water for 15 minutes until tender. Once done, drain and let them cool slightly before gently squashing them.

2-Next, roast the potatoes in a large tin with 4 tablespoons of olive oil and 4 garlic cloves with skins on, at 200°C (fan 180°C/gas 6) for 35 minutes, tossing halfway through until crisp.

3-While the potatoes cook, prepare the zhoug sauce by blending a large bunch of roughly chopped coriander, 2 roughly chopped green chillies, 1 chopped garlic clove, 1 teaspoon ground cumin, a large pinch of caster sugar, the juice of 1 lemon, and 3 tablespoons of olive oil until smooth.

4-After the potatoes are crisp, push them to one side in the tin and add 1 kg of side salmon, skin on, seasoned well. Cook it skin-side down in the oven for 25 minutes until done.

5-Finally, serve the crispy potatoes on a platter, place the cooked salmon on top, and spoon the zhoug sauce over for a complete meal.

Notes

🥔 Use new potatoes for the best texture and crispiness.
🧊 Allow potatoes to drain well before roasting to ensure they crisp properly.
🐟 Cook salmon skin-side down to achieve a crispy, flavorful skin.

Author: Brandi Oshea
Prep Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Cook Time: 1 hour 10 minutes
Category: Main Course
Method: Roasting and Blending
Cuisine: Middle Eastern
Diet: Gluten-Free

Nutrition

Serving Size: 1 serving
Calories: 334
Sugar: 0.9g
Sodium: 0.1g
Fat: 19.5g
Saturated Fat: 3.3g
Trans Fat: 0g
Carbohydrates: 16.3g
Fiber: 2g
Protein: 22.1g