The BOSS Salmon Dish from Spain | Salmon a la Gallega Recipe

salmon

🥗Healthier: trout

💰Cheaper: hake

Trout is lower in fat, while hake is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is budget-friendly.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth, while cayenne is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yukon gold potatoes

Sweet potatoes provide more nutrients, while Yukon golds are cost-effective.

Cut the potatoes into thick rounds, about half an inch thick.

Boil the potatoes in a stock pot with cold water and sea salt, covering them by about one inch.

Cook the potatoes for about 15 to 17 minutes until al dente, then remove and let them drain on a wire rack.

Reserve the potato cooking water for later use in the sauce.

Pat the salmon dry and cut into two fillets, seasoning with olive oil, sea salt, and black pepper.

Heat a large non-stick fry pan over medium-high heat and cook the salmon fillets for about 3.5 minutes per side.

Remove the salmon and place it on the wire rack with the potatoes.

In the same pan, lower the heat and add olive oil and sliced garlic, sautéing for 30 seconds.

Add the paprika and white wine, simmering for 2 minutes until the wine reduces by half.

Assemble the dish by layering the potatoes, placing salmon on top, and drizzling with the garlic and paprika sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens