just over 1 hour
Baked Salmon in Coconut Lemon Cream with
Roasted Potatoes & Wild Mushrooms
- 1 large filet of Salmon (enough to feed 4 peple)
- 4 potatoes, cubed
- Drizzle of olive oil
- Sprinkle of salt, pepper, and garlic granules
- ¾ lb porcini mushrooms, roughly chopped (any kind of mushroom you like will be just fine)
- Butter, salt, and garlic granules to sauté mushrooms,
- 4 c salad greens
- ½ c cherry tomatoes, quartered
- 1/3 English Cucumber
- Olive oil and Apple cider vinegar to dress the salads
- 1 (400ml) tin coconut cream (or full fat coconut milk)
- Splash of soy sauce
- 1 lemon, juiced
- 1 lemon, cut into wheels
- Fresh tarragon, to garnish (optional)
Step by Step Instructions
Set the oven to 350°and line a baking sheet with parchment.
Place the potatoes into a bowl, drizzle with olive oil, sprinkle with salt, pepper, and garlic granules then pour the potatoes onto the baking tray and pop them into the oven for 50 – 60 minutes, until tender and golden on the edges. Cooking time will vary depending on the size of the potato cubes. Set a timer for 30 minutes so that you can coordinate time for the salmon.
Place the salmon filet on another baking tray lined with a piece of parchment that is large enough to wrap around the salmon like an envelope. Sprinkle the salmon with salt and pepper, arrange the lemon wheels on top, then close the parchment around the salmon and secure it with a metal clip. Set aside.
When the potatoes have been in the oven for 30 minutes pop the salmon into the oven with them. The salmon will take about 20 minutes to be done to perfection so mind your timing.
Once the potatoes are in the oven get the mushrooms and sauce on the go. Melt a bit of butter in a heavy skillet over medium heat. When the pan is hot add the mushrooms, salt, and garlic granules and sauté until the mushrooms become golden on the edges then set the heat to low to keep the mushrooms warm until you serve.
Place the coconut cream into a small pot over medium heat and mix until smooth. Add the lemon juice and a splash of soy sauce and mix well. When the sauce reaches a soft boil, set the heat to low to keep warm. If the sauce is too thin bring the heat back up to a soft boil and whisk in a teaspoon or so of corn starch to thicken it up.
When the salmon and potatoes are done share the greens over 4 plates. Scatter tomatoes and cucumber over top and drizzle with olive oil and apple cider vinegar. Unwrap the salmon and cut it into 4 pieces and serve alongside the salad. Add a serving of roasted potatoes to each plate and top the potatoes with sautéed mushrooms. Ladle a generous scoop of coconut lemon sauce over the salmon then sit down and enjoy the outstanding dinner that you have created!