Monday, January 14, 2013

Two Monthiversary Celebration Dinner

One of our favorite dinners living on land became our celebratory dinner aboard.  Yes, it's been two months since we left our townhouse and we're still lovin' it.

Feta-Basil Salmon with Sweet Potato Planks

The challenge in making this dinner aboard is the size of our oven.  I had to use a small square cake pan for the salmon and overlap the potato pan long one side of the oven.  It worked out well with one rotation to compensate for our oven's hot corner.


Wash the salmon and pat dry.  We use skinless salmon.
Coat the piece with lemon juice and allow it to sit for a few minutes.
Spread basil pesto over the entire top of the salmon
Sprinkle feta cheese on top


Peel and cut one large(ish) sweet potato into planks
In a large bowl, place about two tablespoons of olive oil, sprinkle allspice to cover the oil, add a dash of cayenne pepper and turn the planks in the mixture to coat.
Spread the planks onto a baking pan sprayed with cooking spray.
Sprinkle with sea salt to taste.

Bake both pans together at about 350 degrees until the potatoes are soft.  Our oven took about 45 minutes.  The size of the fish piece and your oven's temperature will affect the cooking time.  Salmon is done when it feels firm but you don't want to overcook it and dry it out.

I served this with a nice pea salad made from canned sweet peas, diced red onion, sliced olives, chunk blue cheese and the salad dressing that was in the fridge.  Make first and chill while the fish and potatoes are in the oven.

Ahhhh!  Delish!

Other toppings for the salmon are endless but we've done the following before:

  • Toss spinach with cherry tomato halves and feta cheese in Sundried Tomato salad dressing.  Pile the mixture on top of the salmon piece so that you can't even see it.  The spinach wilts down to near nothing so use a bunch.
  • Coat the salmon with Mango Chutney or Jalapeño jelly or any like topping.  The more chunky the better.  It makes a nice glaze.

You can also use any other type of firm fleshed fish such as Mahi Mahi.  We always prefer to bake it skinless to avoid that "fishy" taste.

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