October ’10 – Week 2 – Friday Dinner/Entree
This recipe is my own, based off of a meal an old friend used to tell me about but never got around to cooking for me. My version is elegant, worthy of an anniversary dinner, and reminiscent of meals I ate during my summer in Germany. This meal is also very versatile. It could be rendered into a soup, the potatoes could be removed and mashed with the cream, butter and herbs in the pan, or it could be served exactly as it is, straight out of the oven.
4 Salmon Fillets
1 lb Fingerling Potatoes
1 lb Asparagus Spears, trimmed
1 Pint Half & Half
1 Stick of Butter
Zest of 1 Lemon
Salt & Pepper to taste
Preheat oven to 350°.
In the bottom of a baking dish, arrange the asparagus spears into a mat for the salmon to sit on. Arrange salmon on top, and potatoes off to either side. Pour half and half into the bottom of the dish, and cut the butter into bits and scatter them throughout. Roughly chop the dill and sprinkle it over the top, along with the lemon zest, salt and pepper.
Tent with foil and bake for 60 minutes, or until fish is tender and flaky and potatoes are cooked through.