This recipe using a side of salmon by Gatto Feuntes is a quick, easy and delicous way to feed a crowd. All good fishmongers should sell salmon pin-boned (as we do at our Dunedin & Queenstown stores) - so be sure to check it is when you're purchasing. If you're using salmon you have caught yourself, a sturdy pair of tweezers will do for pulling out the pin bones.
For the Potato Crust:
1 Salmon Side (1.2 – 1.5 kg), pin-bone out
3 Medium Agria Potatoes (washed, skin-on)
Small Bunch Fresh Thyme
4 Garlic Cloves
1 1/2 Tbsp Flaky Sea Salt
2 Tbsp Smoked Paprika
Pre-heat oven to 180 degrees fan forced.
Place salmon on an oven tray. Brush lightly with olive oil, season with salt. Cover and set aside. Grate potato. Strain through a colander or muslin cloth to remove excess moisture. Finely chop thyme and garlic. Fold through potato mix along with salt, smoked paprika and a slug of olive oil to combine. Spread potato mix evenly over salmon. Bake for 20 minutes, then turn the oven to grill and bake for a further 10 minutes, until the crust is golden brown.
For the Tomato & Basil Garnish:
1 Large Red Onion (sliced)
1 Small Punnet Cherry Tomatoes
½ Cup White Wine (optional)
Fresh Basil Leaves
Flaky Sea Salt
Freshly Ground Black Pepper
Place onion in a saucepan and fry on medium heat for a minute or two, until it begins to soften. Add wine (optional) and cherry tomatoes. Fry until tomatoes have softened and wine has evaporated. Place tomato and onion mix on top of your potato-crusted salmon, garnish with a generous helping of fresh basil leaves, salt and pepper, and a slug of olive oil over the top. Serve and enjoy.