4 cups baby potatoes (halved)
1/2 cup fresh dill (chopped)
1 lemon (juice and zest)
1/4 cup butter (melted)
salt and pepper
1 TBSP Indian spiced chai tea
2 cloves garlic
1/4 cup yellow onion
1 lemon (zest, juice of 1/2)
1/2 chili powder
2 TSP cane sugar
1 TSP salt
1 TSP black pepper
4 salmon steaks
If you asked this salmon what food trend is ‘so last year’, it would probably say cedar planking! Now, these fish are all about getting a chai tea-based paste rubbed all over them. Trust me, I did a poll. The taste of these salmon steaks had me proclaim: ‘This salmon must have swam upstream in awesome before being caught!’. Yes, it was that good. I know a cook with tea a fair bit (examples A & B), and it may seem a bit odd to some of you, but I guarantee it is most often rewarding. Unless you do something really weird and add Earl Grey to a cream-based soup. That would be a disaster….or would it? I’ll try it and let you know.
First things first, preheat the oven to 400 degrees. Place the potatoes, dill, lemon (even the lemon halves, post squeezing!), and butter in a medium-sized mixing bowl. Toss to combine. Season liberally the salt and pepper, place into a medium-sized prepared baking tray, cover, and let roast for 40 minutes. Take out once or twice to turn the potato halves.
While your potatoes are roasting away, it’s time to make your paste. You can quite easily take all of the salmon steak ingredients, aside from the salmon itself obviously, and use your food processor to combine. However, I much prefer using a mortar and pestle. It’s a good workout, and also works well if you need to get some anger out. Mash, bash, mash! Once you get the paste to a, well, paste-y consistency, rub it lovingly on each of your salmon steaks. Place into a prepared baking dish, top each steak with a slice of two of lemon as well. Cover, and place in the oven for 15 minutes.
(just in case it’s not clear, you can pop the salmon in while the the potatoes are still cooking, so both can finish up at around the same time.)
If you want to be a little bit fancier with the steaks, I like to sometimes uncover them a few minutes early, sprinkle some sugar on top of each and place under high broil to caramelize them on top. Feel free to try it out! As well, the rice-like item in the photo is kamut. It’s a cool grain! I’ve never used it before, but my mom decided to send me a bag of it? Anyway, place the salmon and potatoes on whatever type of grain/rice you please!
Dish out some salmon and potatoes to each plate, and enjoy!
Total cook time…50 min
10 Comments to “Chai-Spiced Salmon Steaks with Lemon Dill Potatoes”
- Culinaire Magazine: Recipe Round Up For The Winter
- Winter Vegetable and Cracked Grain Salad
- Avenue Magazine: Restaurant Round Up For The Winter
- Bulgur Wheat and Zucchini Salad
- Caramel Butternut Squash and Apple Holiday Squares
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States