Recipe courtesy of The Hancock Inn
and
Ben Cass
Braised Salmon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 700
- Total Fat
- 37
- Saturated Fat
- 7
- Carbohydrates
- 40
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 51
- Cholesterol
- 116
- Sodium
- 1688
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
4 (6 to 8-ounce) salmon fillets
Salt and freshly ground black pepper
2 tablespoons vegetable oil
3 cups sliced red bliss potatoes
2 cups diced plum tomatoes
3/4 cup sliced carrots*
3/4 cup sliced celery*
3/4 cup sliced fennel*
3/4 cup sliced onions*
1 tablespoon saffron
1 tablespoon tomato paste
1 quart shrimp or lobster stock
Variety of fresh herbs, for seasoning
Directions
- Preheat oven to 375 degrees F.
- Pat the salmon fillets dry with towels and season with salt and pepper. Heat oil in a large oven-safe saute pan. Add fish to pan, flesh side down, and sear on both sides until golden. Remove from the pan and set aside.
- Add potatoes and all the vegetables, saffron, and tomato paste to the pan and saute until vegetables are translucent. Add the stock and stir well to combine. Add a small handful of fresh herbs, and then place the salmon fillets back in the pan on top of the vegetables.
- Cover and place the pan in the oven for 15 minutes, or until the potatoes are tender and the fish is cooked to your desired degree of doneness.
Cook’s Note
*Any other firm vegetable could also be used