Save With Jamie: Mothership Roast Salmon
Jamie Oliver shares how to cook this delicious fish, plus the perfect potatoes to pair with it
"Salmon is regularly on special offer at the market or supermarket, so you can often get a great deal on a whole side — this is simply one of the realities of supply and demand with fish, where there are sometimes surpluses. Anyway, use this as an opportunity to cook a whole side, which is epic, exciting and will give you amazing leftovers that I’ll show you how to use up in other delicious meals in the days that follow." - Jamie Oliver
Mothership Roast Salmon
By Jamie Oliver
Tip: Check that the salmon is scaled before you start cooking, so you can make use of the delicious skin.
- 1 x 1.5 kg side of salmon, skin on, scaled and pin-boned
- Olive oil
- 6 sprigs of fresh rosemary
- 1.2 kg new potatoes
- 1 heaped tsp Dijon mustard extra virgin olive oil
- Extra virgin olive oil
- Red or white wine vinegar
- 2 round lettuces
- 6 heaped tbsp fat-free natural yogurt
- ½ a bunch of fresh dill (15 g) or 1 heaped tsp dried dill
- 40 g feta cheese
- 1 lemon
Preheat the oven to 200°C/400°F/gas 6. Put the salmon into a large roasting tray, skin side up, and drizzle with olive oil (if I’ve got a jar of sun-dried tomatoes open, I like to use a bit of tasty oil from there instead, for free added flavour). Add a pinch of salt and pepper and rub all over the salmon, then strip over the rosemary leaves. Roast at the top of the oven for around 25 minutes, or until cooked through.
Meanwhile, scrub the potatoes and cook in a large pan of boiling salted water for 20 to 25 minutes, or until cooked through (timings will depend on the size and how fresh the potatoes are). Put the mustard and 2 tablespoons each of extra virgin olive oil and vinegar into a bowl with a pinch of salt and pepper and mix together. Wash the lettuce leaves whole (trimming the base), shake dry and scatter over a platter, then drizzle over the dressing.
Drain the potatoes and leave to steam dry while you mix the yogurt with a drizzle of extra virgin olive oil and a splash of vinegar. Chop and add the dill, then toss with the potatoes, season to perfection and tip on to a second platter. Crumble the feta over the potatoes and lettuce.
Remove the salmon to another nice platter (you can serve it hot or at room temperature). Carefully peel off the salmon skin in one piece and put it back into the tray upside down, return it to the oven for a few minutes until golden and crispy, then lay it back on the salmon — when it cools, it’ll be crisp and delicious. Serve with the dressed new potatoes and lettuce, with lemon wedges on the side for squeezing over.
Yield: Makes 6 servings, plus leftovers
Save With Jamie by Jamie Oliver is published by HarperCollins © Jamie Oliver Enterprises Limited (2013). This recipe originally appeared on Save With Jamie - Series 1: © 2013 Jamie Oliver. Visit jamieoliver.com or follow him at @jamieoliver. Photography by David Loftus Copyright © 2013.