Maple-Thyme Poached Salmon with Skillet Potatoes

2 tablespoons vegetable or canola oil

1½ pounds new potatoes, very thinly sliced

Salt and ground black pepper, to taste

1 cup maple syrup

¼ cup soy sauce

1 tablespoon chopped fresh thyme

2 pounds salmon, trimmed, skinned and cut into 4 fillets

Heat the oven to 350 degrees.

In a large ovenproof nonstick skillet over medium-high, heat the oil, swirling to coat the pan. Arrange the potato slices evenly over the bottom of the skillet, overlapping and layering them. Sprinkle the potatoes generously with salt and black pepper. Cook for 5 minutes, then transfer to the oven and cook until tender when pierced with the 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 the edges.

Add the salmon fillets and cook for 3 to 4 minutes for salmon that is 1 inch thick. Use a spatula to gently turn the salmon fillets over and cook for another 3 to 4 more minutes, or until just barely pink at the middle and beginning to flake. Use a slotted spatula to remove from the pan. Serve with the potatoes.

Serves four.

@Recipe nutrition:Nutrition values per serving: 548 calories, 22 g fat (3 g saturated), 38 g carbohydrates, 3 g fiber, 49 g protein, 125 mg cholesterol, 888 mg sodium.

Associated Press