We try to eat fish in our house at least once a week. But, I must admit, it gets a bit boring. I have a tendency to make the same things with fish over and over. So I love finding a new recipe that is a little different and not the same old same old.
This is a recipe that is different than the typical fish recipe.
I will start off by saying that I was unable to find a whole salmon. We live on the east coast, so fish is plentiful, but salmon isn’t the standard. If we lived in Seattle I know exactly where to go for a whole salmon! But here at the beach, the best I could do was a whole salmon fillet at the Fresh Market. I am not going to say that upset me all that much to be honest, I didn’t want to have to deal with the bones and scales!
So I altered the recipe a bit to adjust to the fillet verses the whole fish. I sliced up the peppers – I used Serrano, and diced the garlic. They looked lovely laid out on the fillet like that too. Also, I laid parchment paper in the bottom of the pan so the skin wouldn’t stick.
I used baby red potatoes and left the skin on. They did not cook all the way with the cook time. Next time I would perhaps boil them for 5-8 minutes first so they would be softer. This time, I removed them to a bowl when the salmon was done and microwaved them for three minutes and that did the trick.
The salmon was perfectly cooked, beautifully flakey. The flavor was great, with just a bit of kick from the peppers.
It also makes a great presentation dish if you are having company or just want to impress your family. I definitely recommend making this dish!
BAKED SALMON NEW ORLEANS
1 Teaspoon Sugar
2-3 Pounds Whole Salmon
1/8 Teaspoon Salt
1/8 Teaspoon Black Pepper
1 Clove Garlic
1 Hot Pepper Pod
1 Onion
2 -1/2 Cups Diced Tomatoes (28 ounce Can)
1 Tablespoon Worcestershire Sauce
½ Cup Olive Oil
1 Tablespoon Vinegar
2 Cups Uncooked Small Potatoes
1 Cup Mushrooms
Lay sugar in the bottom of a roasting pan. Sprinkle salmon with salt and pepper. Place whole garlic clove and pepper pod inside the salmon. Mince onion fine. Place salmon in center of baking pan, placing onions around the fish. Cover everything with tomatoes, then Worcestershire, olive oil, and vinegar. Place potatoes around the fish. Bake in a hot oven (400 degrees) for 15 minutes. Add mushrooms to pan. Bake an additional 15 minutes.
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