This recipe will not surprise anyone with originality, but it is highly likely to please. Roasted salmon, honey-mustard glaze, sautéed onions and mushrooms, fingerling potatoes. How can you go wrong with these "greatest hits" of western cooking?Preheat the oven to 425F/220C. Cut potatoes into small irregular pieces and toss with olive oil, salt, and paprika. (A colander is perfect for getting them coated with excess liquid draining away.) Place potatoes in an oven-proof dish in a single layer, cover loosely with foil, and roast for ~20 min.
In the meantime, chop onions and mushrooms and sauté them in generous amount of olive oil until soft and darkened. Make a horizontal incision through the thick part of each salmon filet, but not all the way through. Prepare the glaze by mixing honey and mustard. (Zap the honey for a few seconds in the microwave oven if it is not flowing easily.)
When the time is up for potatoes (they should not be ready yet), take them out, place salmon filets on top, being careful not to burn yourself on their container. Fold back the top flap of each filet and stuff it with mushrooms and onions. Spread any remaining stuffing on top of the potatoes. Pour the glaze over the fish. Roast for another 10-15 min loosely covered by foil, but remove the foil for the last 5 minutes or so.
- 10-15 fingerling potatoes, cut
- 1-2 tsp paprika
- 1 large sweet onion
- 1-2 cups mushrooms, sliced
- salmon filets
- 1 Tbsp honey
- 1 Tbsp mustard
- olive oil
- salt to taste