Salmon With New Potatoes and Dill
Published March 9, 1993
- Total Time
- 20 minutes
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Ingredients
2 teaspoons cornstarch
½ cup heavy cream
½ teaspoon kosher salt
2 tablespoons chopped dill
1 2-pound coho salmon
6 small new potatoes, cut in half
Freshly ground black pepper to taste
Nutritional analysis per serving
29 grams carbs; 271 milligrams cholesterol; 984 calories; 15 grams monosaturated fat; 10 grams polyunsaturated fat; 19 grams saturated fat; 49 grams fat; 1 gram trans fat; 3 grams fiber; 705 milligrams sodium; 103 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir the cornstarch and 2 teaspoons of the cream together until smooth. Slowly stir in the remaining cream and the salt. Pour the cream mixture into the bottom of a 14-by-9-by-2-inch oval dish. Place half the dill in the cavity of the salmon. Place the salmon so that it fits against the inside edge of the dish, with the spine side facing out.
- Step 2
Arrange the potatoes, cut side down, against the opposite edge of the dish. Scatter the remaining dill over the potatoes. Sprinkle pepper over the fish and potatoes. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 11 minutes. Prick plastic to release steam.
- Step 3
Remove from oven and uncover. Cover the dish loosely with a kitchen towel for 5 minutes. Uncover and serve immediately, spooning the sauce over the fish.
Private Notes