Lunches

Baked Salmon

Name: Salmón al Horno
Total time: 45 min
Ingredients: 3 rodajas Salmón; 4 Patatas medianas; ½ Cebolla; 1 Tomate; ½ vaso Vino blanco; 2 vasos AOVE Picual En Envero (Para freír las patatas); 2 cucharadas soperas AOVE Coupage Natural; Sal y pimienta (Al gusto)

Pocas combinaciones son tan agradecidas como el salmón al horno sobre una cama de patata y cebolla. Con un chorrito final de Coupage Natural que redondea el conjunto con sus matices frutados, este Salmón al Horno es un plato completo, sencillo y resultón para cualquier día de la semana.

Total Time

45 minutes

Servings

3 people

Difficulty

Medium

EVOO

Coupage Natural

The aroma of garlic slowly turning golden, a promise of tender chicken that melts in the mouth and a sauce that has you shamelessly mopping it up with bread.

Marqués de Prado is mild enough not to compete with the intense flavour of the garlic, letting it take centre stage without the oil standing out above the other flavours.

Baked Salmon

Few combinations are as rewarding as salmon baked on a bed of potato and onion. With a final drizzle of Coupage Natural that rounds everything off with its fruity notes, this Baked Salmon is a complete, simple and impressive dish for any day of the week.

Course Main Course

Cuisine Mediterranean

Keyword Coupage Natural, EVOO Recipes, Lunches, Oven-baked, Salmon, Traditional

Total Time 45

Servings 3 people

Ingredients

3 slices Salmon
4 Medium potatoes
½ Onion
1 Tomato
½ glass White wine
2 glasses Picual at Veraison EVOO For frying the potatoes
2 tablespoons Coupage Natural EVOO
Salt and pepper To taste

Instructions

Prepare the vegetables.
Slice the potatoes, onion and tomato.
Fry the potatoes.
Fry the potatoes with salt in a frying pan with the Picual EVOO over high heat for 4 minutes. Remove them and place them in the baking dish.
Build the layers.
Add the onion over the potatoes and then a layer of tomato.
Place the salmon.
Season the salmon with salt and pepper and add it to the baking dish. Pour a drizzle of Coupage Natural EVOO over the top, followed by the white wine.
Bake.
Preheat the oven to 200°C for 10-15 minutes and bake at 180°C for 25 minutes.

Remove the salmon while it is still slightly translucent inside; it will keep cooking outside the oven with the residual heat.

Notes

We use two different EVOOs in this recipe, each with its own role. Picual, thanks to its great heat stability and higher polyphenol content, is the one we use to fry the potatoes. Coupage Natural, with its fruity notes and its blend of Picudo, Picual and Hojiblanca, is saved for the final raw drizzle, where its aroma is best appreciated without the heat of frying.
The raw drizzle of Coupage Natural just before baking adds more aroma than if it is added afterwards.
If you prefer a lighter version, replace the fried potatoes with potatoes roasted in the same oven.
The raw Coupage Natural can also be added when serving, instead of before baking, for an even more intense aroma.

Tips from the Suerte Alta team

Usamos dos AOVEs distintos en esta receta, cada uno con su función. El Picual, por su gran estabilidad frente al calor y su mayor nivel de polifenoles, es el que usamos para freír las patatas. El Coupage Natural, con sus matices frutados y su mezcla de picudo, picual y hojiblanca, lo reservamos para el chorrito final en crudo, donde su aroma se aprecia mejor sin el calor de la fritura.
El chorrito de Coupage Natural en crudo justo antes de hornear aporta más aroma que si se añade después.
Si prefieres una versión más ligera, sustituye las patatas fritas por patatas asadas en el mismo horno.
El Coupage Natural en crudo también se puede añadir al servir, en vez de antes de hornear, para un aroma todavía más intenso.