Salmon and Mashed Potato
This Salmon and Mashed Potato with a Creamy Garlic Sauce is a hearty yet elegant dinner. The salmon is seared to golden perfection before being smothered in a smooth, decadent garlic cream sauce that soaks into the creamy mashed potatoes. It's a dish that feels fancy enough for a special occasion but is simple enough for a weeknight dinner. Serve this Salmon and Mashed Potatoes with your favorite green vegetable for a complete meal that's bound to become a family favorite.
Ingredients
For the Mashed Potato
- 2 lb potatoes peeled and cut into 2.5cm/1" chunks (see note 1)
- 1 tablespoon salt
- 3 tablespoon butter
- ¼ cup cream
For the Salmon
- 4 salmon fillets (see note 2)
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon olive oil
For the Sauce
- 1 tablespoon butter
- 4 cloves garlic
- ½ cup wine (see note 3)
- ½ cup broth (see note 4)
- 1 cup cream
- ½ teaspoon dijon
- ½ cup parmesan grated (see note 5)
- 2 tablespoon chopped herbs (see note 6)
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
For the Mashed Potatoes
- Place the potatoes in a large pot and add the salt.2 lb potatoes1 tablespoon salt
- Pour in enough cold water to cover the potatoes completely.
- Place the pan over high heat and bring it to a boil.
- Turn the heat down to keep it at a rapid simmer and cook for 12-14 minutes until the potatoes are soft. (When you stab them with a knife, they should fall into two pieces)
- Drain the potatoes well and let them sit for a few minutes so any extra moisture evaporates.
- Use a potato masher or ricer to mash the potatoes.
- Stir in the butter.3 tablespoon butter
- Heat the cream in the microwave for 45 seconds until hot but not boiling. Add it to the mashed potato and use a wooden spoon to combine thoroughly.¼ cup cream
- Check for seasoning, and then cover the pan with a lid to keep the potatoes warm.
For the salmon
- Season the salmon with salt and pepper.4 salmon fillets½ teaspoon salt½ teaspoon pepper
- Place a large non-stick frying pan/skillet over medium-high heat and add the oil.2 tablespoon olive oil
- Once hot, add the salmon presentation side down and cook for 3 minutes until golden. Flip the salmon and cook for 2 minutes on the other side.
- Remove the salmon to a warmed plate and gently cover with foil.
For the sauce:
- In the same pan the salmon was cooked in (no need to wash), melt the butter and chopped garlic over low heat until fragrant (around 1 minute).1 tablespoon butter4 cloves garlic
- Turn the heat to high and add the white wine. Simmer vigorously until it has almost evaporated.½ cup wine
- Add the broth, cream, and dijon and bring to a simmer. Then, cook the sauce for 3 minutes.½ cup broth1 cup cream½ teaspoon dijon
- Sprinkle over the parmesan and stir to melt it into the sauce.½ cup parmesan
- Add the chopped fresh herbs, taste your sauce, and add the salt and pepper.2 tablespoon chopped herbs¼ teaspoon salt¼ teaspoon pepper
- Serve immediately with the mashed potatoes.
Notes
- You want a good all-rounder that is floury and fluffy. Sebago (the dirt-covered ones, Russet, or Maris Piper are the best picks. Yukon gold gives excellent flavor, but they aren't quite as fluffy. You could use a mix of them for the best of both worlds.
- You can use fresh or frozen salmon fillets for this recipe. I buy skin-off salmon as the sauce means you can't keep the skin crispy, and soggy salmon skin isn't pleasant! You want salmon fillets that are around 6oz/170g each.
- Anything dry that you enjoy drinking. For me, that is usually a Sauvignon Blanc or a Viognier. If you don't consume alcohol, replace it with extra broth and ½ teaspoon of lemon juice or white wine vinegar.
- You can use fish, chicken, or vegetable broth for this recipe. I always buy the low sodium/reduced salt varieties.
- My standard mix is chives, dill, and parsley. But chervil, tarragon, oregano, lovage, or sorrel are all great to use (but they are harder to find in the grocery stores!)
- Buy a block of parmesan and grate it yourself; you'll be amazed! Pre-grated cheese is coated to stop it from clumping, and this also prevents it from melting smoothly. So you end up with a grainy sauce.
Tried this recipe?Let us know how it was!
Nutrition
Calories: 615kcal | Carbohydrates: 30g | Protein: 31g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 145mg | Sodium: 576mg | Potassium: 1299mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1092IU | Vitamin C: 31mg | Calcium: 175mg | Iron: 2mg
Nutrition is per serving
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