miniChef

Baked salmon fillet with fondant potatoes and glazed vegetables

🌍 French
⏰ 60 min
👥 4
🔥 527 kcal

Ingredients

salmon fillet600 gr

potatoes500 gr

frozen vegetables300 gr

butter80 gr

olive oil30 ml

garlic2 pcs

fresh thyme5 gr

white wine50 ml

lemon juice15 ml

salt5 gr

black pepper3 gr

Method

Peel the potatoes and trim the ends, then cut them into cylindrical shapes for classic fondant potatoes. Heat 15 ml of olive oil and 20 g of butter in a heavy-bottomed skillet over medium heat and sear the potatoes on both sides until golden brown (about 5 minutes per side).
Add the crushed garlic cloves, thyme, and 150 ml of hot water (or vegetable broth). Cover the skillet with a lid and cook over low heat for about 20 minutes, until the potatoes are fully tender and have absorbed the flavors.
Meanwhile, blanch the frozen vegetables in boiling water with a pinch of salt for 2 minutes, then immediately transfer them to an ice water bath to stop the cooking and preserve their bright color.
In another skillet, melt 30 g of butter. Add the drained vegetables, white wine, and lemon juice. Glaze over medium heat for 3-4 minutes, until the sauce has thickened slightly. Season with salt and pepper.
Pat the salmon fillets dry with paper towels and make shallow diagonal cuts on the skin. Season with salt and pepper on both sides.
Heat the remaining 15 ml of olive oil in a nonstick skillet over medium-high heat. Place the salmon skin-side down and press lightly with a spatula for 30 seconds. Cook for about 4 minutes, until the skin is extremely crispy.
Flip the fillets, add the remaining 30 g of butter to the skillet, and continuously baste the salmon with the hot melted butter (arroser technique) for another 2-3 minutes, until the fish reaches ideal tenderness.
Arrange the plate by placing the fondant potatoes at the base, adding the glazed vegetables to the side, and topping with the salmon fillet, skin-side up.