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Ugnsbaked salmon with gap potatoes and aioli

Ugnsbaked salmon with gap potatoes and aioli

Cooking Time1 h 30 m
Ingredients25
DifficultyMedium
0
0
Amanda BerggrenAmanda Berggren
Ugnsrostad potatoes, juicy salmon and a ratatouille that slowly fills the kitchen with scent of tomato, zucchini and garlic. It is easily held in the oven, where the salmon can go with some salt and pepper until it is just right. Serve with a creamy aioli beside you, and you have a dinner that feels both tall and easy to cook.

Ingredients

4 servings
  • Step: 1
    1/2 pc red
  • Step: 2
    1 pc large garlic shift
  • Step: 3
    1 msk oil
  • Step: 4
    1 pc small red pepper
  • Step: 5
    150 g aubergine
  • Step: 6
    150 g zucchini
  • Step: 7
    1/2 msk tomato puré
  • Step: 8
    1/2 dl dry white wine or cooking wine
  • Step: 9
    1/2 can scaled canned tomatoes
  • Step: 10
    3/4 tsk dried rosemary
  • Step: 11
    1/2 tsk dried the hour
  • Step: 12
    salt
  • Step: 13
    1/2 tsk dijonsenap
  • Step: 14
    1/2 tsk vinegar
  • Step: 15
    1 pc eggs
  • Step: 16
    1 dl rap oil
  • Step: 17
    1/3 dl olive oil
  • Step: 18
    1 pc garlic divide
  • Step: 19
    cayenne pepper
  • Step: 20
    600 g salmon
  • Step: 21
    1 tsk salt
  • Step: 22
    1/4 tsk pepper
  • Step: 23
    700 g potatoes
  • Step: 24
    1 msk oil
  • Step: 25
    2 krm salt

Instructions

  • Step: 1
    Ratatouille: Scale and hack onions and garlic. Core of the pepper. Grovhacka pepper, aubergina and zucchinin Fresh the onion in oil until it softens on average heat about 10 minutes during stirring. Add zucchini, aubergine and fry another 10 minutes. Add the pepper, tomato puree, white wine and the scaled tomatoes. Cook for weak heat about 30 minutes. Add rosemary and thyme. Taste with salt.
  • Step: 2
    Aioli: Make sure the ingredients are room warm. Pipe up mustard, vinegar and egg yolk in a bowl. Add the oils first drip-wise, and then in a thin ray, under heavy whispering. Taste with pressed garlic, salt and cayenne pepper.
  • Step: 3
    Put the oven at 225°C.
  • Step: 4
    Put the salmon on a sheet or in an oven-safe form. Spice with salt and pepper. Add in the middle of the oven about 20 minutes. The salmon is completed at an inner temperature of 54-56°C.
  • Step: 5
    Cut the potatoes in divides. Spread out on a sheet and mix with oil and salt. Roast in the middle of the oven about 25 minutes, until the potato is soft and got nice color.
  • Step: 6
    Serve the salmon with the gap potato, ratatouillen and aiolin.

Näring

Calories838kcal
Carbohydrates38g
Fat59g
Protein35g
Serving Size4serving

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