Hello Sunshine Salmon and Taters

Approximately 600 calories per person – Serves 2

• Prep time: about 15 to 20 minutes
• Cook time: about 40 to 50 minutes
• Total Time: A little more than an hour

Ingredients

• 12 ounces (340 grams) skin-on salmon fillet (preferably 1 single center-cut piece
• 1 tablespoon (Tbsp) of olive oil
• 8 ounces (225 grams) Yukon gold potato or small round potato
• Salt and black pepper to taste

• Citrus Sauce
  • ½ head of garlic
  • 2 ounces (55 grams) of red onion
  • 3 tablespoons (Tbsp) from a small fresh clementine or mandarin tangerine juice
  • 5 teaspoons (tsp) olive oil
  • 2 tablespoons (Tbsp) fresh lemon juice
  • ½ tablespoon (Tbsp) of honey
  • 2 tablespoons (Tbsp) cilantro leaves and tender stems
  • ¼ teaspoon (tsp) crushed red pepper flakes, (if you like heat)

• Garnish
  • 1 small clementine or mandarin tangerine, sliced into ¼-inch-thick rounds

Steps

• Preparation
  • Wash the potatoes and slice into ¼-inch-thick rounds. Set aside.
  • Slice one clementine/mandarin for garnish and set aside.
  • After prepping, put all these in a medium bowl for the citrus sauce.
    • Mince garlic and red onion. You want them as small as possible.
    • Chop cilantro with stems into small pieces.
    • Juice a lemon for 2 tablespoons (Tbsp).
    • Juice one clementine/mandarin.

• Citrus Sauce
  • In the medium bowl that contains the garlic, red onion, clementine or mandarin juice, lemon juice and cilantro, add olive oil, red pepper flakes, and honey and combine.
  • Mix well and set the citrus sauce aside.

• Potatoes
  • Fill a pot with enough water to cover the potatoes. Add 1 teaspoon of salt
  • Toss in the sliced potatoes into the cold water.
  • Set heat on high (induction 320) and bring boil the water, the reduce heat to simmer (induction 176). Do not cover!
  • Begin checking the potatoes after around 5 minutes of simmering; most potatoes will be done in 10 to 20 minutes.
  • The potatoes are done when they are tender all the way through. You can test this by poking the potato with a fork, paring knife, or skewer. If the utensil slides easily all the way to the center, the potatoes are done.
  • Drain potatoes in a strainer and put in a bowl large enough to mix with sauce.
  • Spoon half of the citrus sauce over the potatoes and mix well. 
  • Season with 1 teaspoon (tsp) salt and ½ teaspoon (tsp) black pepper to taste. Mix well and set aside.
  • You may wish to cover them to keep them warm or put in the oven at a low temperature.

• Salmon
  • Use paper towels to pat the salmon fillets completely dry – this will ensure even browning.
  • As best as you can, divide the salmon into two equal fillets.
  • Marinade the salmon with 1½ teaspoons (tsp) salt and ½ teaspoon (tsp) black pepper to taste.
  • In the lodge pan, add 2 teaspoons (tsp) of the citrus sauce and and 1 tablespoon (Tbsp) olive oil and heat on medium high (induction 320) for two minutes until shimmering and hot.
  • Add the two fillets to the pan in a single layer, skin side down. 
  • Of needed, use a large flat spatula to press down on top of each fillet for the first 10 seconds immediately after adding it to the pan, to prevent curling. 
  • If cooking with skin, sear, without moving, for 6 minutes, or until the salmon is about 80% opaque; only the top will be not quite done. If no skin, flip at 5 minutes.
  • Use the spatula to flip the salmon fillets. 
  • Working quickly, immediately add the remaining citrus sauce to the pan near (but not on top of) the salmon. 
  • Cook the salmon for about 1 minute, stirring the sauce around the salmon as it melts, but without moving the salmon
  • Flip salmon over one more time, place the tangerine slices on top and spoon the citrus sauce over it. 
  • You want the seared salmon internal temperature to reach at least 130 degrees.
  • Remove from the pan immediately to avoid overcooking.

• Serve
  • Divide the potatoes in two plates and place the salmon on top.
  • Serve immediately

All of Living in Beauty Recipes

We are working on a series of recipes that are easy to fix in an RV and are approximately 600 calories per person for two people. Ultimately, they will be compiled into “The Bean Counter Cookbook.”