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potatoes heavy cream unsalted butter onion scallions capers dill salt olive oil salmon fresh chives fresh parsely
Viewed: 89 - Published at: 5 years agoIngredients
- 4 large Idaho potatoes, peeled and quartered
- 1 1/4 cups heavy cream
- 4 tablespoons plus 2 teaspoon unsalted butter
- 3/4 cup coarsely chopped onion
- 1/2 cup coarsely chopped scallions
- 1/2 cup drained capers
- 2 tablespoons chopped fresh dill
- Salt and freshly ground pepper
- 1 teaspoon olive oil
- Four 6-ounce salmon fillets with skin
- 2 tablespoons minced fresh chives
- 2 tablespoons minced fresh parsely
Method
- In a large saucepan of boiling salted water, cook the potatoes until tender, about 15 minutes.
- Meanwhile, combine the cream and 4 tablespoons of the butter in a medium saucepan and simmer over low heat until reduced to 1 cup, about 15 minutes.
- Drain the potatoes and return them to the saucepan.
- Shake the pan over high heat for about 30 seconds to dry out the potatoes.
- Remove from the heat and mash the potatoes with a potato masher.
- Add the reduced cream and stir in the onions, scallions, capers and dill.
- Season with salt and pepper, cover and keep warm.
- Preheat the oven to 450.
- In a large ovenproof skillet, warm the oil over high heat.
- Season the salmon with salt and pepper and when the oil is hot, add the fillets, skin side down.
- Add the remaining 2 teaspoons of butter to the skillet, shaking the pan to incorporate the butter into the oil.
- Cook the salmon for 4 minutes, then transfer the skillet to the oven without turning the fillets.
- Roast for about 5 minutes, depending on the thickness of the fish.
- Spoon the mashed potatoes onto warmed dinner plates and place the salmon fillets on top, skin side up.
- Sprinkle with the chives and parsley and serve at once.
