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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 minutes
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.