Broiled Coho Salmon With Parsnips Dauphinoise
Updated Oct. 12, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
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Ingredients
- 1pound parsnips
- ⅓ to ½cup heavy cream
- Coarse salt and freshly ground pepper to taste
- 2tablespoons unsalted butter
- 2coho salmon, boned
- Juice ½ lemon
- 2tablespoons fresh tarragon or dill
- 1tablespoon safflower oil
Nutritional analysis per serving (2 servings)
1098 calories; 61 grams fat; 24 grams saturated fat; 1 gram trans fat; 18 grams monounsaturated fat; 14 grams polyunsaturated fat; 47 grams carbohydrates; 12 grams dietary fiber; 13 grams sugars; 91 grams protein; 1672 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Peel the parsnips and slice them very thin (the slicing can be done with a food processor). Lightly butter a glass or enameled cast iron baking dish. Place a layer of the parsnips in the dish, season with salt and pepper and continue layering until you have reached the top. Top with 1 tablespoon butter cut in small pieces and pour on just enough cream to moisten the parsnips. Cover loosely with foil and bake for 15 minutes. Uncover and bake for a further 15 to 30 minutes or until the parsnips are tender. If they get too dry, add more cream.
- Step 3
Preheat broiler.
- Step 4
Wipe the salmon dry with paper towels and squeeze the lemon juice into the cavities. Sprinkle with tarragon and place the remaining tablespoon of butter, cut in pieces, in the cavities. Season with salt and pepper.
- Step 5
Broil the fish for about 4 minutes on each side, turning once. Place on individual plates and pass the parsnips separately.
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