This tomato-ey Salmon Psari Plaki is best for a large family gathering. Lots of oregano, lemons and olive oil, slow-baked farm fresh salmon in a fragrant tomato sauce, and boom you are transported to Greece. Well, sort of.
This fish bake makes a regular appearance at the dinner tables in Greece. We have all heard of the benefits of the Mediterranean diet, and the nutritious value of fresh salmon. Well, just imagine putting it all together in one dish.
Serve your Salmon Psari Plaki with our Kasha salad for an incredibly healthy dinner.
καλή όρεξη – enjoy your meal!
6 salmon steaks, sprinkled with oregano, and salt and pepper to taste. Set aside.
6 round slices lemon
3 large potatoes washed and sliced thinly (skin on), blanch with hot water and set aside.
Greek olive oil, 2 tablespoons
8 large tomatoes, diced
2 cups strawberries, diced
½ cup shallots, thinly sliced
6 cloves roasted garlic
¼ cup celery, finely chopped
½ cup diced carrots
2 cups white wine
1. Sauté the shallots in the evo, add the garlic and fry quickly, add the tomatoes, strawberries, celery and carrots. Stir well, sprinkle the cinnamon into the mixture and cook for 10 minutes.
2. Pour the white wine into the tomato sauce, stir well and simmer for 15 minutes on low heat. Remove and set aside.
The final construction:
1. Preheat the oven to 380 degrees.
2. In an 8 x 12 pan, rub a pat of butter to moisten the pan, layer the thin slices of potatoes, place the salmon steaks skin-side up on the potatoes, pour the sauce evenly over the steaks, place one slice of lemon on each steak. Place in the oven and bake for 40 minutes. Remove and cool for 10 minutes.
Serve your Salmon Psari Plaki with our Kasha salad for an incredibly healthy dinner. καλή όρεξη - enjoy your meal!