This is different but very tasty. Red meets red. We prefer ocean salmon fillets and fresh red bliss potatoes. Try this delicious Salmon and Red Potatoe Recipe from Vermont Living Magazine. Vermont Living features Vermont recipes, chef recipes, pet recipes and classic New England recipes. Scroll down for the Recipe of the Day. Thank you for visiting Vermont Living Magazine. For discount cook books, baking supplies, kitchen appliances, cookware and chef tools visit the Cooking and Kitchenware section of FreeWorldMall.com.

Ingredients

Directions

5 medium or 7 small red potatoes, cut into 1" pieces
1 Tbs. olive oil
4 - 6 oz. salmon filets
2 Tbs. prepared horseradish sauce
1/4 tsp. and 1/2 tsp. salt
1/8 tsp. coarsely ground black pepper
1/2 cup loosely packed fresh dill, chopped

Preheat oven to 450 degrees.

In large, shallow roasting pan, toss potatoes with olive oil, 1/4 tsp. salt, and pepper. Roast in single layer 10 minutes.

Push potatoes to one end of pan and add salmon filets. Sprinkle filets with 1/2 tsp. salt and roast with potatoes 15 minutes, or until fish flakes easily and potatoes are browned and tender.

Serve salmon topped with horseradish sauce and half of the dill. Toss potatoes with remaining dill and serve alongside salmon.

Serves 4.

Turkey Roasting Tips:

Do NOT test the bird by poking it with a fork! This will allow the precious juices to escape. To test for doneness, try moving the wings or legs. If the legs or wings of the cooked bird remove easily, the turkey is done.

Roast a fully thawed turkey, thawing per package instructions. Roast slowly in a 325 degree oven, as higher temperatures will result in a dry bird.

A very large, thawed turkey can take 8 hours or more to cook thoroughly. NEVER serve undercooked poultry, as it can cause illness for adults, and severe illness for children. Follow turkey package cooking instructions for best results.

Visit our turkey page for information about roasting a turkey, click here.

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