Salmon cooked with leeks and brown mushrooms and served with roasted lemon potatoes

Although I rarely crave potatoes, when I do cook them I end up eating the whole lot of them. This is because I follow my paternal grandmother's recipe, and one of my dearest culinary memories, of lemony potatoes cooked in the oven with large springs of fresh rosemary, which she would carefully remove before serving us the food.

Roasted potatoes

1kilo of potatoes, washed and cut into wedges
Juice of two lemons
Zest of half a lemon
2 tbsp of Dijon Mustard
pepper
two springs of fresh rosemary
150 ml olive oil
200 ml water

In a deep oven tray I mix the lemon juice, zest of lemon, mustard, olive oil and water (sometimes I add half a glass of beer instead of water). I add the potatoes and toss them in the marinade until they get a good coating. In the open space I place the rosemary and roast them in a preheated oven for 40 minutes.



While the potatoes are cooking in the oven,  I prepare the salmon. The ingredients are random; I will use any vegetable in my fridge which I will previously saute in a spoon of olive oil with cumin and coriander seeds to get some extra aroma. Then I will place the ingredients in layers on a parchment paper; first the saute vegetables and above them the salmon. I will then pour on top some olive oil and a spoon of white wine. I will wrap them loosely with the paper and place in the oven for half an hour or more (I want my fish cooked but not dry).