Jacob's Grilled Cajun Salmon With Roasted Fingerling Potatoes
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Olive Oil (to taste)450 g
Potatoes (fingerling)2 tsps
Garlic Powder (divided)1
Salt1 tbsp
Thyme (chopped fresh)1 tbsp
Sage (chopped fresh)Directions:
1
Preheat oven to 450 degrees F (230 degrees C)
2
(If using a countertop induction oven, use "Auto-Cook" option 2
3
Choose setting and enter fish weight
4
) Pour 1 tablespoon olive oil over fingerling potatoes in the bowl
5
Season with 1 teaspoon garlic powder, salt, and pepper; toss to combine
6
Rub 1 1/2 teaspoon olive oil over each salmon fillet
7
Season each with 1 teaspoon seafood seasoning
8
Arrange salmon, skin-side up, in center of a cast iron skillet or baking dish
9
(Place salmon on the grill pan if using countertop induction oven
10
) Bake in the preheated oven until bottom of salmon is lightly browned, 4 to 5 minutes
11
Flip salmon and continue cooking until fish flakes easily with a fork, 10 to 15 minutes
12
(For countertop induction oven, cook on medium-high grill setting for 1 1/2 minutes with skin side up
13
Flip and grill salmon until fish flakes easily with a fork, 2 1/2 to 3 minutes more
14
) Heat cast iron skillet over medium-high heat; cook and stir potatoes until browned and cooked through, 15 to 20 minutes
15
Combine remaining 1 teaspoon garlic powder, butter, thyme, and sage in a small microwave-safe bowl
16
Heat in the microwave until butter is melted, 20 to 30 seconds
17
Mix well
18
Pour over cooked potatoes
19
Whisk 1 tablespoon olive oil and lemon juice together in a bowl until dressing is well mixed
20
Toss microgreens and dressing together in a bowl
21
Place salmon on serving plates; garnish with micro greens
22
Serve potatoes alongside