Alaskan Salmon Recipe

Preheat and prepare

Preheat oven to 200°C (400°F). Pat salmon fillets dry with paper towel. Place skin-side down on a lined baking sheet or in an ovenproof dish.

Season

Brush each fillet with 2 tbs olive oil (divide), rub minced garlic evenly across fillets, sprinkle salt and pepper, then evenly distribute chopped dill. Zest the lemon over the fillets and squeeze a little lemon juice on each.

Roast

Roast salmon in the preheated oven for 10–12 minutes for medium (thicker fillets may need up to 14 minutes). Salmon should flake easily with a fork but remain moist. Remove from oven and tent loosely with foil while finishing other components.

Cook potatoes

Place peeled and cubed potatoes in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Mash

Drain potatoes well and return to the warm pot to dry for 1 minute. Mash potatoes with a potato masher or ricer. Warm the milk and melt the 50 g butter together, then gradually add to potatoes while mashing until smooth. Stir in cream if using. Season with 0.25 tsp black pepper and adjust salt to taste. Keep warm.

Sauté vegetables

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add the mixed baby vegetables and sauté, tossing frequently, until just tender-crisp, about 4–6 minutes depending on size. Season with 0.5 tsp salt, 0.25 tsp pepper and lemon zest. Remove from heat and keep warm.

Sweat aromatics

In a saucepan over medium heat, melt 2 tbs butter. Add the finely chopped shallot and cook until translucent, about 3 minutes. Add 1 tsp minced garlic and cook 30 seconds more.

Build sauce

Stir in 1 tbs tomato paste and cook 1 minute. If using wine, add 60 ml white wine to deglaze and simmer until reduced by half (about 2–3 minutes). Add 300 ml fish or vegetable stock and bring to a gentle simmer for 5 minutes.

Finish

Lower heat and stir in 120 ml heavy cream and 0.5 tsp paprika. Simmer gently for 2–3 minutes to thicken slightly. Season with 0.5 tsp salt, 0.25 tsp pepper and 1 tsp lemon juice. Taste and adjust seasoning. For a smoother bisque, blend briefly with an immersion blender until velvety, then return to low heat to keep warm.

Divide mashed potatoes onto four plates (about 200 g potato per plate). Spoon sautéed mixed baby vegetables beside the mash. Place one salmon fillet on top or beside the mash.

Ladle 2–3 tbs of warm bisque sauce around and lightly over the salmon and vegetables. Sprinkle chopped parsley or additional dill over the dish and serve with a lemon wedge.

Serve immediately while salmon and sauce are hot.