Salmon Baked with Potatoes and Thyme Recipe

I'm still working on adding more St David's Day recipes. I'm onto my next main course recipe now.

This is a main course of salmon for those who do not like lamb. It's still cooked in a similar way to the lamb (on a bed of potatoes) so that you can have that authentic Welsh feel to the dish though.

Salmon Baked with Potatoes and Thyme

Serves: 4

Ingredients:

675g (1 1/2 lb) waxy potatoes, thinly sliced
1 onion, thinly sliced
2 tsp fresh thyme leaves (and extra to garnish)
450ml (1 4/5 cups) fish stock or vegetable stock
3 tbsp butter, finely diced
4 salmon fillets (about 150g [5 oz] each), skinned
2 tbsp olive oil
1 tbsp crushed black peppercorns, for coating
salt and freshly-ground black pepper, to taste
creamed leeks, to serve

Method:

Arrange the potato slices in the base of a shallow baking dish (a lasagne dish is ideal), seasoning each layer liberally with salt and black pepper as you add them.

Sprinkle the thyme over the top then pour in the fish stock or vegetable stock. Dot the top with butter, over with foil and transfer to an oven pre-heated to 190º (375ºF, Gas Mark 5). Bake for 40 minutes then remove the foil and bake for 20 minutes more, or until the potatoes are almost cooked.

Brush the salmon fillets with olive oil and coat with crushed black peppercorns (make sure to press them into the flesh of the fish). Arrange the salmon on top of the potatoes, over with foil then return to the oven and bake for 15 minutes, or until the salmon is opaque (remove the foil for the final 5 minutes of cooking).

Transfer the potatoes and salmon to warmed serving plates. Garnish with a few sprigs of fresh thyme and serve with the creamed leeks.

For many more Welsh recipes, why not visit the Celtnet traditional Welsh foods and recipes pages. If you would like other ideas for St David's day dishes, why not visit the Celtnet St David's day history and recipes page.

Below you will find links to all the recipes on this blog that go together to make a St David's day meal:


Starters:
Cawl (Lamb and Vegetable Broth)
Risotto of Celtic Crab and Cardigan Bay Prawns

Main Courses:
Rustic Lamb Shoulder Roast
Salmon Baked with Potatoes and Thyme

Accompaniments:
Creamed Leeks

Desserts:
Pwdin Eryri (Snowdonia Pudding)

Other Dishes:
Welsh Cakes (Pice ar y Maen)