Subj : Passover's Coming - 08
To   : All
From : Dave Drum
Date : Thu Apr 11 2024 05:23 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Herby Salmon & Potato Salad
Categories: Seafood, Potaoes, Vegetables, Chilies, Citrus
     Yield: 4 servings

     1 lb Small waxy potatoes; halved
          - or quartered
          Extra-virgin olive oil; for
          - drizzling
          Salt & fresh ground pepper
    12 oz Jar marinated artichokes;
          - drained
     4    (6 oz ea) skinless salmon
          - fillets
 1 1/2 c  (packed) tender herb leaves
   1/4 c  Coarse chopped drained
          - Peppadew peppers in brine
   3/4 c  Torn pitted green olives
     1    Lemon; halved

 Set oven to 425ºF/218ºC.

 Place 1 lb. small waxy potatoes, halved or quartered, on
 a rimmed baking sheet. Drizzle with extra-virgin olive
 oil and season with kosher salt and freshly ground black
 pepper. Toss to coat, then arrange in an even layer.
 Roast until potatoes are almost tender, about 15
 minutes.

 Remove baking sheet from oven and scatter one 12-oz. jar
 marinated artichokes, drained, over potatoes. Roast
 until potatoes are just starting to brown, 5-7 minutes.

 Meanwhile, pat four 6-oz. skinless salmon fillets dry
 with paper towels. Place on a plate and drizzle lightly
 with oil; season generously with salt and black pepper.
 Turn salmon to coat.

 Remove baking sheet from oven and toss potatoes and
 artichokes with a spatula. Nestle salmon among
 vegetables. Roast until salmon is just opaque in the
 center and flakes easily with a fork and potatoes are
 completely tender and well browned, 10-15 minutes,
 depending on the thickness of your fish.

 Transfer potatoes and artichokes to a large bowl. Add 1½
 cups (packed) tender herb leaves (such as parsley, dill,
 cilantro, and/or mint), 1/4 cup coarsely chopped drained
 Peppadew peppers in brine, and 3/4 cup torn pitted green
 olives; toss to combine. Squeeze juice of 1 lemon,
 halved, over salad through a mesh sieve; discard seeds.
 Drizzle generously with oil; season with salt and black
 pepper. Toss again to combine.

 Transfer salad to a platter. Break up salmon on baking
 sheet into large pieces with spatula; arrange over
 salad, nestling into vegetables.

 MAKES: 4 servings

 RECIPE FROM: https://schnucks.com

 Uncle Dirty Dave's Archives

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