Salmon with mashed potatoes (Print Version)
# Ingredients:
01 -
2 cups water
02 -
13 oz fresh salmon fillet or cod, trout, monkfish
03 -
1 leek (about 7 oz)
04 -
6 oz carrot or parsnip, rutabaga, golden turnip
05 -
1/2 cup light cream (18%) or plant-based cream
06 -
3.5 oz fresh peas or fava beans (seasonal)
07 -
3 tbsp mustard
08 -
1 tbsp fish stock, veggie broth, or court-bouillon
09 -
2 tsp fresh dill
→ Side Dish
10 -
Potatoes or a mix of potatoes with celery root, parsnip, etc.
# Instructions:
01 -
Cut the veggies after peeling them. Place the salmon (skin down only) in a really hot pan with some olive oil. Once you’ve got the salmon juices left in the pan, take it out.
02 -
If the skin sticks a bit, that’s actually good! Take it off fully and set it aside.
03 -
Add the carrots and leeks to the pan. Stir them around and let them soften up. Scrape up all the salmon bits stuck to the bottom.
04 -
Stir the hot water together with the fish stock and pour it into the pan. Let it simmer gently for about 10–15 minutes.
05 -
Stir in the cream, mustard, cooked peas, and most of the chopped dill. Gently add the salmon on top and season with salt and pepper.
06 -
Cover the pan, keep the heat low, and let it cook for 10 more minutes.
07 -
The salmon should be done all the way through, and the vegetables should be nice and tender. Dish it up with mashed potatoes seasoned with a pinch of salt, pepper, and a drizzle of olive oil.
# Notes:
01 -
A hearty and balanced meal that's also super tasty.
02 -
You could prep the mashed potatoes ahead of time.