A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Salmon Baked With Potatoes And Thyme
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- #110254
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 pound waxy potatoes, thinly sliced
1 onion, thinly sliced
1/2 teaspoon fresh thyme leaves
2 cups vegetable or fish stock
1 1/2 tablespoon butter, finely diced
4 salmon fillets, each about 5 ounce size, skinned
2 tablespoons olive oil
1 tablespoon black peppercorns, roughly crushed
salt and ground black pepper
fresh thyme, to garnish
snow peas or sugar snap peas, to serve
directions
Preheat the oven to 375 degrees F.
Layer the potato and onion slices in a shallow baking dish, such as a lasagne dish, seasoning each layer and sprinkling with thyme.
Pour the stock over the potato and onion slices to just cover. Scatter the surface liberally with cubes of butter, cover with foil and place in the oven.
Bake the potatoes and onions for about 40 minutes, then remove the foil and bake for a further 20 minutes, or until they are almost cooked.
Meanwhile, brush the salmon fillets with olive oil and coat with crushed black peppercorns, pressing them into the fish. if necessary, with the back of a spoon.
Place the salmon on top of the potatoes, cover with foil and bake for a further 15 minutes, or until the salmon is opaque, removing the foil for the last 5 minutes of cooking.
Garnish the fish with the fresh thyme sprigs and serve with mangetouts or sugar snap peas.
added by
CathrynStuff
nutrition data
Nutritional data has not been calculated yet.
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