- 4
- 25 mins
- 35 mins
Ingredients
- Orange Beurre Blanc:
- 900 g yellow-fleshed potatoes, peeled and cut in generous 1/4" cubes
- 1 tbsp olive oil
- 1/2 tsp each salt and pepper
- 4 skinless salmon fillets (about 170 g each)
- 1 tbsp chopped fresh parsley
- 1 shallot, minced
- 4 springs fresh thyme
- 3/4 cup dry white wine
- 1 tbsp white wine vinegar
- 1 tbsp orange juice
- 1/2 cup cold unsalted butter, cubed
- 1 tsp orange zest
- Pinch each of salt and pepper
Preparation
Step 1
Toss together potatoes, oil and half each of the salt and pepper; arrange on parchment paper-lined rimmed baking sheet. Roast in 425F oven, turning once, for 20 minutes.
Sprinkle salmon with remaining salt and pepper. Move potatoes to one side of pan; arrange salmon on the other half. Roast until fish flakes easily when tested and potatoes are crisp and golden, 10 to 12 minutes. Sprinkle chopped parsley over potatoes.
Orange Beurre Blanc:
Meanwhile, in saucepan, bring shallot, thyme, wine, vinegar and orange juice to a boil; boil until reduced to 2 tbsp, about 5 minutes. Discard thyme. Reduce heat to low; add butter, one cube at a time, whisking just until melted before adding next cube. Stir in orange zest, salt and pepper. Cover and keep warm.
Whisk beurre blanc just before serving with salmon and potatoes.