Chili salmon and Provençal potatoes
Ingredients :
4 crushed garlic cloves
1 teaspoon of paprika in oil
1 teaspoon of ground black pepper
4 tablespoons of sweet chili sauce
4 tablespoons of Chinese soy sauce
1 tablespoon of teriyaki sauce
1 tablespoon of honey
Juice of half a lemon
1 tablespoon of pomegranate sauce
1 teaspoon of salt
1/4 cup olive oil
Potato stuffing:
3 roasted red peppers, then sliced
A handful of chopped coriander
3 crushed garlic cloves
1 tablespoon of harissa
1 teaspoon of ground black pepper
1 teaspoon of salt
1 tablespoon of onion soup powder
1/4 cup olive oil
6 pieces of red potatoes with the skin on
1 tablespoon of chicken soup (marakof)
1/2 teaspoon of turmeric
Preparation :
Rinse the salmon strips well, remove any scales, and transfer them to a bowl. Squeeze the juice from a whole lemon over the fish and toss to coat. After about an hour, rinse again, pat dry with paper towels, and transfer to a bowl. Combine all the seasoning ingredients, pour over the fish, and massage well. Refrigerate for one hour to allow the flavors to meld. Meanwhile, prepare the potatoes.
Cook the whole potatoes in their skins in water with the chicken stock and turmeric until softened. Drain, cool, and cut in half lengthwise. Transfer to a baking dish lined with parchment paper. Mix together all the filling ingredients and spread over half of the potatoes.
Remove the fish from the refrigerator, mix well, and transfer it to the baking sheet with the potatoes (or another baking sheet if it's too small). Roast in a preheated oven at 220 degrees Celsius (425 degrees Fahrenheit). After about 20 minutes, remove the fish and continue roasting the potatoes until cooked to your liking. Drizzle with olive oil to give them a "roasted" appearance. Transfer to a serving plate and enjoy!
Recipe in pictures:
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