Roasted fingerling potatoes form the foundation of this one-pan Baked Salmon and Kumquats dish, and the kumquats are positively delicious when roasted. Chances are, you won’t have any leftovers.
Author:Norann Oleson
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:Serves 4
Category:Entrées
Ingredients
Scale
1 pound fingerling potatoes, cut in half lengthwise
1 pound salmon, skinless and cut into 4-ounce pieces
3 shallots, sliced lengthwise
1 1/2 cups kumquats, halved and seeded
2 tablespoons olive oil
Salt and pepper
Fresh thyme
Marinade:
2 tablespoons olive oil
1 tablespoon honey
2 garlic cloves, minced
Zest from one orange
Juice from one orange
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
Instructions
Preheat oven to 425 degrees F.
Put potatoes, shallots, and kumquats on a parchment-lined baking sheet.
Drizzle with oil and sprinkle with salt and pepper. Toss to coat well.
Spread the mixture out evenly on the baking sheet and bake for about 20 minutes, until the potatoes are tender.
Meanwhile, make the marinade.
Combine in a shallow bowl the olive oil, honey, garlic, half of the orange zest, 2 tablespoons of the orange juice, and the salt, pepper, and cayenne.
Put the salmon in a shallow dish. Pour the marinade over the fish. Turn it to coat it completely. Leave on the counter, covered, to let the flavors blend.
When the potatoes are fork tender, take the baking sheet out of the oven.
Give the potato mixture a stir, then make room to add the salmon between the potatoes.
Pour any remaining marinade over the salmon.
Top with fresh thyme sprigs.
Turn the oven down to 375 degrees F.
Bake salmon to your preferred level of doneness—8 to 12 minutes, depending on how thick your filets are.
Optional: broil the salmon for the last few minutes of cooking
Garnish with orange zest and a sprinkling of thyme and orange juice.
