GENTLY COOKED SALMON WITH MASHED POTATOES
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Boil the potatoes in salted water to cover, until soft; this will take about 30 minutes.
- Meanwhile, smear a baking dish with the 1/4 teaspoon of butter and place the salmon, skin side up, on the butter. Let sit while you preheat the oven to 275 degrees.
- Mince a tablespoon or so of the chives for garnish. Tear the rest of the chives into 2-inch lengths and place in the container of a blender with the oil and a little salt. Blend, stopping the machine to push the mixture down once or twice, until the oil has a cream-like consistency.
- When the potatoes are done, put the salmon in the oven and set the timer for 12 minutes.
- Drain the potatoes, then mash them well or put them through a food mill. Return them to the pot over very low heat and stir in the butter and-gradually-the milk, beating with a wooden spoon until smooth and creamy. Season with salt and pepper as necessary. Keep warm.
- Check the salmon after 12 minutes; the skin should peel off easily, it should flake, and an instant read thermometer should display about 120 degrees. It may look underdone, but if it meets these three criteria it is done. (If it is not done, or you prefer it better done, return it to the oven for 3 minutes more). If you like, scrape off the gray fatty matter on the skin side (or just turn the fish over). Sprinkle with some coarse salt and cracked black pepper.
- To serve, place a portion of mashed potatoes on a plate; top with a piece of salmon. Drizzle chive oil all around the plate and garnish with minced chives.
Nutrition Facts : @context http, Calories 767, UnsaturatedFat 29 grams, Carbohydrate 44 grams, Fat 47 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 1096 milligrams, Sugar 4 grams, TransFat 0 grams
EVERYTHING SALMON FILLETS AND CREAM CHEESE POTATOES
This quick dinner version of a favorite breakfast has all the flavors of an everything bagel with lox: fillets of salmon are coated in a bagel chip-crust, scallion mashed potatoes have a cream cheese boost and a side of tomatoes and onion completes the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat with cooking spray.
- Add the potatoes to a medium saucepan and cover with cold water. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 15 minutes. Reserve 1/2 cup of the starchy water and drain the potatoes. Return the potatoes to the pan, add the cream cheese, scallions, the reserved starchy water and 2 teaspoons salt. Mash with a potato masher or fork.
- Meanwhile, mix together the bagel chips, everything bagel seasoning and 1 tablespoon oil in a small bowl.
- Press the bagel chip mixture onto the top of each salmon fillet. Transfer the fillets to the prepared baking sheet, skin side-down. Bake until the salmon is cooked through and the top is golden brown, 10 to 12 minutes.
- Arrange the tomato slices and onions on 4 plates and drizzle with the vinegar and remaining tablespoon of oil. Sprinkle with capers, if using, and season with salt and pepper. Divide the salmon and mashed potatoes among the plates.
SALMON TOPPED WITH MASHED POTATOES
I had some leftover stuffed potatoes and used the filling to create this delicious main dish, which I served with roasted asparagus.
Provided by chia2160
Categories Potato
Time 42m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Boil potato for 20 minutes until tender, drain and mash.
- Add butter, milk, yogurt, chives, salt pepper, cheese and crumbled bacon, set aside.
- Spray a baking pan with cooking spray.
- Add salmon skin side down.
- Add salt and pepper to taste.
- Cover with mashed potatoes and spread over to cover salmon.
- Sprinkle with parmesan cheese, and spray with a drop of cooking spray.
- Bake 17 minutes until top starts to brown.
- (may be placed under broiler for 1 more minute for further browning).
Nutrition Facts : Calories 620.1, Fat 31.1, SaturatedFat 13.7, Cholesterol 148.2, Sodium 644.7, Carbohydrate 34.2, Fiber 4.1, Sugar 2.4, Protein 49.6
SALMON TRILOGY (PART I): POTATO BAKED SALMON
For salmon enthusiasts like me this could be the start of a fantastic 'salmon week' (see parts II + III). This combination of fresh salmon filet and mashed potatoes will seduce you to eat more and more and more. The use of olive oil for the mashed potatoes adds an additional flavour. It is easy to make and delicious. Serve it with a green or a tomato salad.
Provided by Thorsten
Categories One Dish Meal
Time 50m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: Prepare fish and onions while potatoes are cooking.
- For fish: grease form. If necessary, cut fish into large pieces so that fish can be evenly put into casserole form. Salt and pepper to taste. Sprinkle 2 tbs parsley over salmon. Set aside. Preheat oven to 375 F (200 C).
- For onions: cook chopped onions in olive oil until soft (for about 1-2 minutes).
- Peel and cook potatoes in salted water for about 20 minutes until tender. Drain and mash potatoes. Add olive oil and add so much of the milk to have a spreadable consistency.
- Add onions, garlic and nutmeg. Salt to taste.
- Spread potatoes over fish.
- Mix bread crumbs and parmesan. Add enough olive oil to moisten the crumbs. Sprinkle over the potatoes.
- Bake in the middle of the oven for about 20 minutes until crust is golden brown. If it is getting to brown, cover it with aluminium foil.
- Directly before serving sprinkle with chopped parsley. Serve immediately.
- NOTE: time to boil potatoes is not included in cooking time, because you use it for the preparation of the other ingredients.
Nutrition Facts : Calories 650.3, Fat 30.5, SaturatedFat 5.3, Cholesterol 83.7, Sodium 362.8, Carbohydrate 49.1, Fiber 5.5, Sugar 10.1, Protein 44.5
GOURMET SALMON DINNER RECIPE BY TASTY
Here's what you need: butter, shallots, garlic, whole milk, white pepper, salt, yellow potato, olive oil, porcini mushroom, asparagus, salt, pepper, skin-on salmon fillets, salt, pepper, fresh thyme, olive oil, butter, garlic
Provided by Pierce Abernathy
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Make the creamy shallot potato puree: Melt 3 tablespoons of butter in a medium pan over medium-high heat. Add the shallots and cook for 3-4 minutes, until softened.
- Add the garlic and another tablespoon of butter and continue to cook for another 3-4 minutes, stirring frequently, until the shallots are browned.
- Add the milk, white pepper, and salt and stir to incorporate.
- Transfer the shallot mixture to a food processor and process until smooth.
- Mash potatoes in a large bowl. Add the shallot puree and continue to mash until fully incorporated. Set aside.
- Make the sautéed vegetables: Heat a drizzle of olive oil in a large pan over medium heat. Add the mushrooms and cook for 5 minutes, stirring occasionally, until starting to soften.
- Push the mushrooms to one side of the pan and add a bit more oil. Add the asparagus and season everything with salt and pepper. Cook for 5 minutes, until the vegetables are tender. Remove from the heat and set aside.
- Make the salmon: On a cutting board, cut 4 slits in the salmon skin, roughly ¼-inch (6 mm) apart and ½-inch (12 mm) into the salmon flesh. Season with salt, pepper, and thyme leaves.
- Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the salmon, skin-side down. Cook for 3-4 minutes, or until a lighter pink color has reached ⅓-½ of the way up the side of the salmon.
- Flip the salmon and immediately add the butter, garlic, and a few sprigs of thyme. Stir the garlic and thyme around the pan to infuse the flavors and spoon the butter over the salmon for 2 minutes more, until the salmon is cooked through. Remove the salmon from the pan.
- Add the potato puree to plates and top with the sautéed vegetables and salmon.
- Enjoy!
Nutrition Facts : Calories 1264 calories, Carbohydrate 101 grams, Fat 79 grams, Fiber 9 grams, Protein 37 grams, Sugar 10 grams
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