I was looking for a recipe with Salmon steaks, but got distracted and ended up having to improvise. It turned out quite well, so I’m sharing the recipes with you (whoever is reading, thank you 🙂 )
Start with the potatoes, as they take longest. But all in all it will be a quickly prepared dinner.
Peel and cut up some baking potatoes.
Boil until half done. Drain. Place in an oven dish.
Add olive oil, salt (Maldon salt is quite good here), black pepper and paprika and mix well.
Scratch the potatoes with a fork.
Place in the oven (220 degrees C or high) and let them get golden.
Make a green salad to your taste. Hold the dressing until ready to eat.
Prepare some asparagus by breaking off the tough edges, rinsing the tops and placing them in a pan, barely covered with water, until they are ready to be boiled.
For the salmon steaks, make a marinade with:
1 tsp mayonnaise
½ to 3/4 tsp Dijon mustard
Juice of half (or a whole) lemon
A good splash of Soy sauce (about 2-3 Tbs)
A heaped tablespoon of sesame seeds
Whisk it all together.
Pour over 4 salmon steaks (with skin) and let them sit for a little while. I only had 10 minutes to spare, and that worked out fine.
When the potatoes are kind of done (you can eventually just turn off the oven and leave them in there. This is not an exact science :-)), boil the asparagus for a very few minutes (about 3-4).
Heat a frying pan, coat it with a tiny bit of olive oil, take up the salmon from the marinade and fry, skin side first. Check for doneness by checking the colour inside the flesh side. Do no overcook. When the steaks are done, pour the rest of the marinade in the pan, it will rapidly come to the boil. Remove to a serving dish.
Dress the salad with olive oil, lemon juice, salt and pepper (or anyhow you like). Serve everything.