Bobby Flay's Slow-Roasted Salmon and Potatoes | Food Network

Hi everybody. Whoa. Hey everybody it's Bobby. A little yoga move to start this salmon dish off. So I'm Bobby Flay. Welcome to the Food Network Kitchens and today we're going to make a slow roasted salmon with roasted potatoes and a very simple lemon and mustard vinaigrette. I think salmon has amazing properties like it has a lot of fat in it. Good fat. A lot of omega-3s and the only way to really take advantage of the salmon's fat is to let it melt slowly. There's a couple of different steps here. We need some Idaho potatoes, obviously we need some salmon, we need some mustard, some lemon, and then some fresh herbs and some olive oil. And then you need something to cook it in. This is an earthenware dish called the casuela. If you don't have something like this you can cook it in any kind of vessel that is oven safe, oven proof safe, okay. So first things first we're going to get going with our potato. So I'm going to peel the potatoes and I know a lot of people have questions out there about whether you should peel the potatoes or not. You don't have to peel the potatoes as long as you wash them well. But I just think for from a presentation standpoint it just kind of looks really really nice and clean. But again like when I was growing up my mother used to say to me like all the all the vitamins are in the skin. I'm not even, I don't even know if that's true. I think she just wanted me to eat the skin so who knows. But as a kid like you don't want to eat the skin of the potatoes usually you want you want all the skin off. So we'll take the skin off it's totally fine. All right so I'm going to slice these up very thinly and we're going to roast these first in the in the cazuela. You want them to be about that thick. I don't know how to measure that it's probably like an eighth of an inch. But you know don't drive yourself crazy. This is a very rustic dish. It's this is a this is a terrific fish dish when the you know the weather weather is starting to turn a little bit like you know kind of early fall into the winter. And so like the potatoes can be a little bit hardy and they're going to roast anyway so they're going to get nice and soft. So we're going to take a little bit of canola oil and then we're just going to put the potatoes basically to cover the entire dish. All right then we're going to put a little salt and pepper on top of there. Just a tiny bit more oil. All right so you want to preheat your oven at 400 degrees. Okay so we're going to start out with sort of a higher heat and then we're going to slowly cook the salmon later after the potatoes are three quarters of the way done. So we're going to start at 400 degrees put this in our oven let that cook and then while that's cooking for about 15 minutes we can actually start to prep the rest of our dish. We're going to make our sauce which is basically an uncooked it's an uncooked sauce it's like a salad dressing almost. Some Dijon mustard, some lemon and a little bit of olive oil and some fresh herbs. So we're going to put some Dijon mustard in the bowl and then a little bit of lemon juice. Freshly squeezed lemons. This is going to work as your acidity. I mean obviously you know fish and lemons are always good together and as you know I like to season every single component of my dishes so you want to put a little salt and pepper in there as well and the Dijon mustard is going to act obviously as a flavor component but it's also going to help to thicken your your vinaigrette or your sauce. It works as an emulsifier. So we're going to take some olive oil and we're just going to slowly slowly add a little olive oil to the mustard and the lemon juice and if you want to you can emulsify you can see it's sort of coming together but if it if it separates it doesn't matter don't even worry about it for one second because once you pour it over the salmon and the salmon is warm it's probably going to separate a little bit anyway so it's totally fine and then I like to put some fresh herbs in here as well so we have some fresh thyme a little bit of parsley and we can coarsely chop them we can use some more herbs with some garnish later but this is just going to go right into the dressing. I just like when you have like these these vinaigrettes that you can use like not just for salads but for sauces as well and then you put it over something warm like when the salmon comes out and when you pour the when you pour the the room temperature sauce over the over the warm salmon it just kind of it just kind of brightens up the flavor of the sauce itself. All right so I have some potatoes cooking in here already I just want to show you this beautiful right you can see the potatoes are you know they they're getting a little like a little bit brown around the edges but the most important thing is that they're nice and soft that they're cooked through so now we have our potatoes cooked and the cosuelos still warm so I'm just going to take a salmon filet skin off right just put it right on top of potatoes just like that a little canola oil on top and then some salt and pepper this is like to me this is the this becomes the coolest part of the dish which is the fact that now like as I said the salmon is going to cook really slowly it's almost going to be like it's almost like it's um it's going to transform like from this bright orange color it's going to it's going to sort of become this pale orange color and the and it's because the fat that's running all through the salmon is going to melt really slowly and basically create this really silky piece of fish and to me that's the key this whole thing it's just the texture of this is amazing it's the best way in my opinion to eat salmon and it's really easy because once you put it in the oven that's all you have to do all right so we're going to put it in the oven now we we take our oven from 400 to 250 I'm going to turn this to 250 and another 15 minutes we should be good to go salmon cooks the juices come out of the salmon becomes part of the potatoes and you serve the cosuela with the potatoes the salmon I'm going to show you how we sauce it you serve it right in front of your guests so it's basically done you don't even have to plate it anymore presentation is done for you so here's what it looks like you can see how the color has changed on the salmon look at that and it's just cooked through smells so good so we're going to take our sauce and just pour a little sauce right on top and I also want to put some of the sauce right on top of the potatoes as well you know just kind of you know don't overdo it but this sauce works with the entire dish now I'm going to take a little bit of fresh thyme just drop some of the fresh thyme on top of the salmon thyme and potatoes mustard all goes really well together tear some parsley leaves there you go done if you want to you can take a little bit of lemon zest why not right I always say like the more lemon the better especially when it comes to fish and as I said like it's it's ready to serve because it's already in a beautiful serving dish all right so I'm gonna give this a taste so you can see here take a look at the salmon there you see how it's cooked all the way through but it's still silky and basically you want to take a little bit of the potatoes some of the salmon of course some of the sauce you have some of the crispiness of the potatoes and the bottom of the cassoulet gives it a really nice crunch and then the rest of the potatoes are cooked through so they're nice and soft and the silkiness of the salmon with the mustard vinaigrette I mean it just works so nicely it's oven to table right there