I came home from work in need of a quick and savory meal for one. I had a piece of salmon thawed and decided to make an Asian-style salmon over some noodles, except I was missing most of the ingredients. I found some baby Dutch golden potatoes and my mind went in a different direction. Does that happen to you?
I cleaned and sliced the potatoes thin and cooked them in a small skillet with onions and garlic. I added about 1/2 cup of water and covered them to cook them through. By the time the water evaporated, they were tender. I cooked and tossed them until the edges were crispy, just a few extra minutes.
I removed the skin from the salmon (personal preference) and added kosher salt and fresh ground black pepper to both sides. Cooked it in a little olive oil over medium heat.
When I flipped the fish, I added a leveled tablespoon of brown sugar (unpacked), a few shots of Worcestershire sauce and two tablespoons of Madeira wine. I let it simmer for a few minutes while the wine and sugar created a glaze.
The result was magnificent! I was so pleased with this quick dish. The flavors were complex and simple. This is something I could easily make for company. Paired with a glass of chardonnay, I finished my Monday night in style.
I still think I’ll try the Asian version with some ginger and soy sauce over those noodles! A dish for another day.
Monday Night Salmon
A sophisticated yet simple dish you can make for yourself or your family.
Ingredients
- 1 4-6 ounce salmon filet, skinless
- 4-5 baby Dutch golden potatoes, sliced thin
- olive oil
- 1/4 small onion, sliced thin
- 1/2 cup water
- 1 clove garlic, minced
- 1 tbsp brown sugar, leveled and unpacked
- 2 tbsp Madeira wine
- 2-3 shots Worcestershire sauce
- optional: parsley for garnish
Instructions
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In small skillet over medium heat, cook the sliced potatoes and onions in a little olive oil. When they start to brown, add the garlic and toss a few times. Add the water and cover so the potatoes cook fork tender. Once the water has evaporated, cook and toss them in the skillet for a minute. Turn off heat and keep them warm until plating.
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Note – Depending on the size of your potatoes, you may need to cook them a little longer. Add a little water at a time until they are fully cooked.
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Salt and pepper both sides of the salmon. In a skillet over medium heat, add a little olive oil to the pan and cook the salmon for about 3 minutes. Flip the salmon and add the brown sugar, Worcestershire sauce, and Madeira wine. Cover and cook for about 3 minutes. Let the glaze reduce and thicken uncovered. Using a spoon, coat the salmon with the glaze.
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Create a bed of skillet potatoes on the plate and place the salmon on top. Drizzle with remaining glaze. Enjoy!
