This a great dinner, lunch or brunch with friends on a Sunday or any other day!
Mr. B likes salmon above anything else, and so I am continuously finding ways to change the dynamic of the dish. I think the smoked paprika nicely complements the salmon without overpowering it. I especially like the crispy skin, which is a nice way to serve the most nutritious part of the dish.
The green bean dressing comes from the gluten free goddess blog. It is like a savory caramel and goes well with any vegetable!
The new potatoes are a staple of ours too, I have to ration the portions, as Mr. B will eat as many as I put in front of him.
Well I guess that is one way to tell if it’s a good recipe or not!
I hope you enjoy it, as much as he does!
For the smoky salmon and salmon skin
- ¼ tsp. salt
- ½ tsp. ground pepper
- ½ tsp. smoked paprika
- 1 salmon fillet per serving
- 1 tsp. coconut oil
For the green beans
- 200g green beans (or asparagus or kale or broccoli-any vegetable really)
- 2 tbsp. tahini
- 1 tbsp. olive oil
- 2 tbsp. maple syrup
- 2 tbsp. balsamic vinegar
- Hot water as needed
For the potatoes
- 200g boiled baby potatoes (cut in half)
- 1 tbsp. coconut oil
- Salt and pepper to season
- I tbsp. fresh chopped or dry thyme
- 1 tsp. parmesan cheese (optional)
- Wash the salmon fillet and gently remove the skin
- Season both the fillet and the skin, both sides
- Sprinkle some smoked paprika on the salmon, both sides
- Line a baking tray with foil and place the tsp. of coconut oil on, warm to 180c
- Once the oil has melted carefully place the salmon fillet in the oven and bake for 7-10 minutes, depending on the size of the fillet
- At the same time take the salmon skin and place it in a hot non-stick pan, place another pan on top of its and leave for 3-5 minutes or until hard and crispy
- If you can multi-task, whilst you are preparing the salmon (if not then before), blanch some green beans, in hot water for 5 minutes and then drain
- Mix the tahini, olive oil, balsamic and maple syrup.
- If the mixture is too thick to mix, add hot water by the teaspoon till you get a smooth consistency.
- Pour over the beans and sprinkle with a little sea salt before serving
- I also added some roast potatoes to the plate that I had prepared the day before. If you’d like to add them roast baby new potatoes/fingerling potatoes with some coconut oil, salt, pepper and thyme
- This normally takes 30-45 minutes, but they should be taken out when crispy around the edges and that can sometimes take a little longer
- I also like to sprinkle a little bit of parmesan at the end which melts into the potatoes and out of sight for a secret treat