Crispy Skin Salmon with Baked Potato

I mostly like to write down my Indian recipes.  But there are some exceptions.  Baked potatoes are one and crispy skin salmon is another.  Both these dishes are very easy to make any my kids love making and eating them.  They are also very tasty - so if you want to have a day of rest, go ahead and just point your kids to these recipes.

The baked potatoes go with just about anything - barbecued meat, roast chicken and so on.

For the potatoes:

Ingredients:

3 potatoes, peeled and sliced thinly
salt and pepper to taste
1/2 cup to 1 cup cream 
1 generous pinch oregano (optional)

Method:

Heat the over to 180 degrees Celsius fan forced.

While the oven is getting heated, peel three large potatoes, slice them thinly and arrange them evenly in your oven proof dish.

Season with salt and pepper.

Top it off with cream - about 1 cup or slightly more or less - your choice, really!

Bake for about 35 to 45 minutes - the top turns golden.  Turn off the oven and sprinkle two pinches of oregano (optional)

Serve hot.

For the fish:

Ingredients: 

1 piece of fish ( about 200 grams)

(I used salmon for this recipe)

1 tablespoon olive oil

salt and pepper to taste

1 teaspoon unsalted butter

Method:

Wash fish and pat it dry with kitchen tissues.  Season with salt and pepper on both sides.  Pour the olive oil in your hand and massage into the fish, both sides.

Heat a pan, add the butter.  When the butter melts, place fish inside skin side first.  Cook for about 5 to 6 minutes, with lid on saucepan.  Turn it over and then cook for another 3 to 4 minutes. 

The fish should be cooked through but not too much or it will become dry.

Serve with baked potatoes and vegetables of your choice.  when you bite into the salmon, you can hear the crunch of the skin - that's when you know you have done it right!