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.
OUR GO TO PRODUCTS FOR THIS RECIPE
There are so many delicious ways to use our salmon, what are some of your favorite creative recipes?!
Seared scallops, paired with heirloom tomatoes & za’atar spiced fairytale eggplant, pickled mushrooms, gigande beans & greens. An absolutely amazing use of our scallops courtesy of @fatlamblouisville!
