Ready in: 30 minutes.
Recipe from the Mail Tribune, Southern Oregon
2 tablespoons vegetable or canola oil
1 1/2 pounds new potatoes, very thinly sliced
Salt, to taste
Ground black pepper, to taste
2 pounds salmon, trimmed, skinned and cut into 4 fillets
1 cup maple syrup
1/4 cup soy sauce
1 tablespoon chopped, fresh thyme
Heat oven to 350 F.
In a large, ovenproof, nonstick skillet over medium-high heat, heat the oil, swirling to coat pan. Arrange the potato slices evenly over bottom of skillet, overlapping and layering them. Sprinkle potatoes generously with the salt and pepper. Cook for 5 minutes, then transfer to preheated oven and cook until tender when pierced with tip of a knife, about 20 minutes.
Meanwhile, cook the salmon. In a large saute pan, stir together the maple syrup, soy sauce and thyme. Heat over medium until just bubbling around edges.
Add salmon fillets and cook for 3 to 4 minutes for salmon that is 1 inch thick. Use a spatula to gently turn salmon fillets over and cook for another 3 to 4 more minutes, or until just barely pink at center and beginning to flake. Use a slotted spatula to remove from pan. Serve with potatoes.
Makes 4 servings.