BLACKENED SALMON WITH ROASTED POTATOES AND BLUE CHEESE
INGREDIENTS
7 oz. thawed My Fish Dish Blackened & Smoked Wild Sockeye or Atlantic Salmon
10 to 15 fingerling potatoes (cut into 1/2-inch pieces)
1/2 cup blue cheese, crumbled
1/2 cup scallions (sliced ¼-inch wide)
6-8 cherry tomatoes (cut in half)
1 1/2 cups baby arugula
1 1/2 Tbsp. olive oil
INGREDIENTS
7 oz. thawed My Fish Dish Blackened & Smoked Wild Sockeye or Atlantic Salmon
10 to 15 fingerling potatoes (cut into 1/2-inch pieces)
1/2 cup blue cheese, crumbled
1/2 cup scallions (sliced ¼-inch wide)
6-8 cherry tomatoes (cut in half)
1 1/2 cups baby arugula
1 1/2 Tbsp. olive oil
PREPARATION METHOD
Take salmon out of package and place on greased baking dish. Sprinkle with parmesan cheese (optional). Bake for 12-16 minutes at 400° F. Place fingerling potatoes in a bake-proof pan with olive oil and a dusting of salt. Bake for 10 minutes at 400° F, stir, then bake for another 10-15 minutes. Once soft, remove from oven and immediately mix in scallions and blue cheese, followed by baby arugula and serve with Blackened and Smoked Wild Sockeye or Atlantic Salmon.
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