Potato-crusted Salmon With Tomato And Arugula Relish

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 teaspoons extra virgin olive oil
• 4 mdium tomatoes, cut into 1/2 -inch thick slices
• salt & fresh ground pepper
• 2 medium yukon gold potatoes
• 1 salmon fillet, about 1 1/4 lb, skin removed, cut into 4 portions
• 1 (198 ml) jar roasted red peppers, drained and cut into thin slices
• 2 cups baby arugula, rinsed and dried
• 2 tablespoons capers, rinsed
• 1 tablespoon balsamic vinegar
• 1 teaspoon cornstarch

Recipe

• 1 heat oven to 400°f line 2 baking sheets with foil, then brush 1 teaspoons of the oil over each.
• 2 arrange tomato slices in a single layer over one of the baking sheets. season with 1/4 teaspoons each of the salt and pepper. roast tomatoes for 20-25 minutes, then cut into 1-inch chunks. set aside.
• 3 use the slicing side of a box grater or mandoline. slice potatoes into very thin disks, discarding ends. arrange potato slices in a single layer on second baking sheet.
• 4 add them to oven and roast until golden brown and crispy, about 15 minutes. set aside.
• 5 while potatoes and tomatoes roast, remove any bones from the salmon. season both sides wirth 1/4 teaspoons each of salt and pepper.
• 6 in a large oven-safe skillet over medium-high, heat remaining 2 teaspoons oil. when oil is very hot, slide salmon fillets into pan and cook until golden on underside, about 5 minutes. carefully turn salmon over and cook until golden brown on the second side, about another 4 minutes.
• 7 place skillet in oven. bake for about 5 minutes or until salmon is just opaque at the center. transfer fish to serving plates and cover to keep warm.
• 8 return skillet to medim heat on stovetop. add peppers, arugula and capers. stir until greens are wilted, 1-2 minutes.
• 9 in a small bowl, stir together vinegar and cornstarch, then add mixture to skillet. add tomatoes and stir until relish is heated through and slightly thickened, 1-2 minutes.
• 10 top each serving of salmon with potato slices and arugula and tomato relish.