Recipe for: Oven-Baked Salmon with Sorrel-Dill Gremolata and Young Potatoes - photo 1
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Recipe for: Oven-Baked Salmon with Sorrel-Dill Gremolata and Young Potatoes

Pikantne Main dishes Regional Cuisine of Poland 75 min Medium 8 wyświetleń ~71.85 PLN * - (0)
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Description

Delicate salmon baked in the oven under a fresh, spring gremolata of sorrel and dill, served with young potatoes prepared in the traditional Masurian way (briefly steamed and sautéed/browned). The dish combines the rich, buttery texture of the fish with the sharp, lemony freshness of the gremolata. Sorrel adds a tanginess reminiscent of lemon, dill brings the aroma of meadows and lakes, while the young potatoes provide a rustic counterpoint. This dish is perfect as a light, spring lunch or a dish for a family gathering, pairing well with a seasonal cucumber and dill salad or grilled asparagus.

Ingredients Used

Ingredients (11)

Servings:
4
  • Salmon 800 g
  • Young potato 1000 g
  • Sorrel 80 g
  • Olive oil 45 ml
  • Garlic 2 ząbki (~10 g)
  • Lemon 1.3 szt. (~100 g)
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Butter 30 g
  • Asparagus 200 g
💰 Szacowany koszt dania: ~71.85 PLN (17.96 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the salmon out of the fridge 20 minutes before baking to reach room temperature. Wash the young potatoes under running water and scrub them thoroughly with a brush, leaving the skin on. Blanch the lemon in boiling water and dry it with a paper towel.

Ingredients: Salmon, young potato, Lemon
Use a cutting board and a large knife to clean the potatoes, dry them with a towel. Room temperature salmon reduces the risk of excessive darkening during baking.

Potatoes - preliminary preparation

2

Place the young potatoes in a pot, cover with cold water so that they are submerged by 2 cm, add 2 g of salt (about 2 pinches). Bring to a boil over high heat, then reduce the heat and cook for 8-10 minutes, until a fork goes into the potato with slight resistance (steaming). Drain and set aside for a moment to let them steam off.

Ingredients: young potato, Salt
Use a large pot so the potatoes have space; a 'fork' test is the best indicator: the potato should be pierceable but not fall apart.

Potatoes - browning

3

Heat a large skillet (preferably 26-28 cm) over medium-high heat, add 2 tablespoons of olive oil (30 g) and if using - butter 30 g. Add the steamed potatoes and fry for 8-10 minutes, turning regularly, until the skin becomes golden and crispy. Lightly salt at the end.

Ingredients: young potato, Olive oil, Butter, Salt
Use a wide non-stick pan. Do not stir the potatoes too often - give each side 2-3 minutes to brown nicely.

Sorrel and dill gremolata

4

On the board, arrange the sorrel and dill: roll the sorrel leaves into a cylinder and chop finely, chop the dill. Transfer 80 g of sorrel and 30 g of dill to a bowl, add finely chopped garlic (10 g, which is 2 cloves), grated zest from the whole lemon (only the yellow part), and the juice squeezed from half a lemon (about 50 g of juice). Add 3 tablespoons of olive oil (45 g) and 2 g of pepper. Mix vigorously with a fork or spoon until the ingredients combine into an herb paste.

Ingredients: sorrel, Dill, Garlic, Lemon, Olive oil, Black pepper
Use a sharp knife and a small cutting board. Grate the lemon zest on a fine grater, avoiding the white layer (bitter). The gremolata should be fresh and slightly moist - if it is too dry, add a teaspoon of olive oil.

Preparing the salmon

5

Preheat the oven to 200°C (top-bottom) or 180°C with fan. Prepare a baking sheet lined with parchment paper. Pat the salmon dry with a paper towel, generously salt the pieces on both sides (remaining 3 g of salt), and drizzle with 1 tablespoon of olive oil (15 g). If the fillet has skin, place it skin-side down on the baking sheet.

Ingredients: Salmon, Salt, Olive oil
Use a brush to spread the oil. The dried fillet will bake evenly and will gain a nicer color.

Baking salmon

6

Place the tray with the salmon in the preheated oven on the middle rack. Bake for 12-15 minutes for a 2 cm thick fillet. Check for doneness with a fork: the flesh should be opaque, easily flake apart, but not dry. If the fillet is thicker (>2.5 cm), bake for 15-18 minutes.

Ingredients: Salmon
Use the convection setting if you are baking vegetables at the same time; the time may be reduced by 2-3 minutes. Do not open the oven too often – you lose heat.

Optional asparagus

7

If you are using asparagus: snap off the tough ends, drizzle with 1 teaspoon of olive oil, lightly salt, and grill briefly on a grill pan or in the oven for 6-8 minutes, until they are tender-crisp.

Ingredients: asparagus, Olive oil, Salt
Thicker asparagus can be blanched for 1-2 minutes in boiling water beforehand. For effective grilling, a cast iron skillet is best.

Finishing the potatoes

8

Transfer the browned potatoes to a plate or baking dish. If desired, add a tablespoon of butter (optional) and mix to coat the tubers with butter and oil. Check the seasoning, adding a pinch of salt to taste.

Ingredients: young potato, Butter, Olive oil, Salt
Add the butter just before serving so it doesn't burn while frying. Use a wooden spatula for mixing to avoid damaging the potato skins.

Assembly and serving

9

On a warmed plate, place a portion of young potatoes next to a delicate piece of baked salmon. Top the salmon with 1-2 tablespoons of sorrel-dill gremolata. Garnish with a sprig of dill and a slice of lemon. If you are using asparagus, arrange them alongside as a green accent.

Ingredients: Salmon, young potato, sorrel, Dill, Lemon
Serve immediately - gremolata loses its freshness over time. Use warm plates to keep the dish aromatic for longer.

Additional final tips

10

Taste the dish before serving and adjust seasoning with lemon juice or salt if needed. If the gremolata is too spicy, you can add a teaspoon of olive oil or a bit of natural yogurt (optional).

Ingredients: Olive oil, Lemon, Salt
Gremolata should be fresh and slightly tangy; do not make it too far in advance - a maximum of 1-2 hours before serving, storing it in the refrigerator.

Fun Fact

💡

Gremolata is an Italian method of fresh seasoning dishes with chopped herbs, garlic, and citrus; using sorrel instead of parsley is a Masurian twist that adds a distinctive, tangy note reminiscent of traditional fish dishes from the lake region.

Best for

wiosenny obiad rodzinny spotkanie przy stole na tarasie świąteczny obiad z akcentem regionalnym

Tips

🍽️ Serving

Serve the hot salmon immediately after taking it out of the oven, as the gremolata has the strongest aroma when fresh. Prepare lemon slices for squeezing just before eating. A light white wine or cool buttermilk pairs well.

🥡 Storage

Store the gremolata in an airtight container in the fridge for a maximum of 24 hours. Baked salmon tastes best on the same day; store leftovers in the fridge for up to 48 hours, reheating briefly in the oven at 120–140°C (8–10 minutes) or in a pan over low heat, avoiding drying out. Store the potatoes separately, and it's best to reheat them in a pan to regain their crispiness.

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