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Crispy Salmon and Potato Bake
The potatoes and salmon cook together under cover in the microwave, then the fish is flaked and folded back into the buttery mash before a parmesan crumb goes on top. A short spell under the grill or in a hot oven turns the surface crisp and golden.
- Total time
- 59 min
- Prep
- 20 min
- Cook
- 35 min
- Rest
- 4 min
Ingredients
Method
Peel and cut the potatoes into 3-4 cm (1.5 in) chunks. Rinse well and place in the round Tupperware Voilà dish.
Add the peeled, crushed garlic and the water, cover with the valve open and cook for 10 minutes at 900 W. Let stand for 2 minutes.
Carefully remove the dish from the microwave and stir the potatoes. Lay the salmon fillets on top, cover again with the valve open and cook for 5 to 7 minutes at 600 W.
Let stand for 2 minutes, then check that the potatoes are tender and the salmon is cooked through.
Set the salmon aside in a bowl to flake it with a fork.
Drain the potatoes if needed and mash them directly in the dish. Add the butter, milk, salt and pepper, then mix until smooth.
In a small bowl, mix the breadcrumbs with the grated Parmesan.
Gently fold the flaked salmon into the mash, then spread the Parmesan crumb evenly on top.
Bake in a preheated oven at 210 °C (410 °F) for 10 to 15 minutes, or until the top is golden and crisp.
Remove from the oven and let rest a few minutes before serving hot with a green salad.
