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Publix Aprons: Broiled Salmon and Potatoes with Dill Vinaigrette

Daytime

Broiled Salmon and Potatoes with Dill Vinaigrette
Total Time – 30 minutes (Makes 4 servings)


Ingredients:
1 medium fennel bulb, sliced thinly

2 shallots (about 3 oz), thinly sliced and divided

1 cup Bakery everything bagel chips, crushed Nonstick aluminum foil

24 oz baby potatoes

1/4 cup fresh dill 2 teaspoons stone-ground mustard

2 tablespoons sherry vinegar

4 teaspoons everything bagel seasoning, divided

1/2 cup olive oil, divided 4 salmon fillets, skin removed (about 1 1/2 lb)

Prep: Cut fennel in half and remove core. Slice fennel and shallots (about 3/4 cup each). Crush bagel chips.

Steps:

  1. Place oven rack 6-inches from broiler, then preheat broiler on HIGH. Line baking sheet with foil. Place potatoes in large microwave-safe dish and cover; microwave on HIGH for 8–10 minutes or until tender when pierced with a fork.
  2. Meanwhile, combine in food processor bowl: dill (discard stems), 1 tablespoon shallots, mustard, vinegar, 1 teaspoon seasoning, and 1/4 cup oil; process until combined. Set vinaigrette aside.
  3. Combine remaining 1/4 cup oil and 3 teaspoons seasoning in large bowl until blended; reserve 2 tablespoons for later use. Add to bowl: potatoes, fennel, and remaining shallots; toss to coat. Arrange potatoes, fennel, and shallots in single layer on baking sheet; broil 4–6 minutes or until vegetables have browned.
  4. Remove pan from oven; stir potatoes mixture. Arrange salmon around potatoes mixture; top salmon with reserved 2 tablespoons oil mixture. Broil salmon and potatoes mixture 6–7 minutes or until browned and fish is 145°F. Top salmon evenly with crushed chips, and serve with potatoes mixture, drizzled with vinaigrette.

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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