Greece's coastline mesures 8,498 miles (13 676 km), which makes seafood readily accessible. Hence, chefs have access to the freshest fish available, which means lots of creative fish dishes.
Ψάρι ψητό με λαχανικά (Greek)
/psári spit me lachaniká/
Serves 4
grill or preheat the oven to 425F (220C)
1 pound (455 g) organic fingerling potatoes, cut in half lengthwise
olive oil
5 chopped organic cloves of garlic
fresh or thawed skinless wild salmon fillets
2 organic peppers, cut into rings (try different colors)
2 cups (260 g) organic cherry tomatoes
juice and zest of 2 organic lemons
optional spice(s):
- parsley
- dill
- basil
- tarragon
- safe
- rosemary
- bay leaves
- thyme
- cilantro
- fennel
- oregano
optional salmon flavor combinations:
- salty: soy sauce or gluten-free liquid aminos, capers, miso
- sweet: organic: honey, brown sugar, maple syrup, orange juice or zest
- sour: organic: lemon, lime, vinegar
- creamy: (diary-free:) cream cheese, yogurt, crème fraîche, butter
- smoky: chipotle chiles, paprika, cumin
- green: fresh herbs, cucumber, asparagus
1. Place the potatoes in a bowl with 1 Tbs. (15 ml) olive oil and the garlic.
2. Pour onto a baking sheet, cover with foil, and roast for 30 minutes
or grill on a BBQ or on top of the stove.
3. In a bowl, add the peppers, tomatoes, parsley, olives, and any spices and/or flavor combinations (except the "creamy" apply after roasting), with 1 Tbs. (15 ml) or more olive oil. Toss.
4. Rinse the salmon and pat dry.
5. Pour the pepper mixture over the potatoes.
6. Layer the salmon on top.
7. Roast, uncovered or gill for 10 minutes (temperature of 145F/63C)
8. Squeeze the juice over the salmon and vegetables.
9. Add the lemon zest
