TUSCAN SALMON & BROWN BUTTER GARLIC MASHED POTATOES

Ingredients

Roasted Garlic Butter Mashed Potatoes:

• 2 lb Yukon Golds

• 6 Tbsp browned butter

• 3-5 cloves garlic

• 1 tsp black pepper

• Salt to taste

• Sprig of Rosemary

• 3/4 cup heavy cream

• chives optional

Tuscan Salmon: 

• 2-3 lb salmon

• 1 tsp avocado oil

• 1 Tbsp Cajun

• 1/2 white onion, chopped 

• 1 Tbsp tomato paste

• 5 cloves garlic, minced or processed into paste

• 2 Tbsp veggie stock

• 1 cup heavy cream

• 2-3 ounces Parmesan cheese

• 1 Tbsp Cajun seasoning

• Salt to taste

• 1 cup cherry tomatoes, halved

• 1 cup spinach

• Garnish with flat leaf parsley, fine chopped
  

Directions

Step 1

Peel potatoes and place them in an ice bath until you are prepared to cook them. Bring a large pot of salted water to a boil over high heat, once boiling reduce heat to medium high. Add potatoes and boil for 10-12 minutes until potatoes are easily pierced in the center by a fork. Drain the water and transfer potatoes to a large bowl. Cover them with a towel, allowing them to steam.

Step 2

In a pan over medium heat melt butter. Add garlic, rosemary, pepper and cook, stirring constantly to keep the butter moving. After about 5 minutes the butter will begin to foam and sizzle around the edges. Once it turns golden brown and the foam subside. Immediately remove rosemary from the pan, add heavy cream and stir to combine. Remove from heat. Push each potato through a fine mesh strainer or food mill and into a large bowl. Pour in the melted butter mixture, stir into the potatoes and add salt to taste.

Step 3

Spray salmon with avocado oil, then coat both sides with Cajun seasoning. Preheat cast iron skillet on medium high, coat pan with avocado oil, then place salmon into pan skin side down, cook undisturbed for about 4 minutes. Carefully flip and cook for another 4 to 5 minutes. Remove salmon and set aside to rest.

Step 4

In the same pan that salmon was cooked in, add onion and cook for 5 to 7 minutes, until tender and slightly browned. Add tomato paste, garlic and then vegetable stock to deglaze the pan. Cook, stirring for about 2 minutes, then add cream, Cajun seasoning and parmesan cheese. Continue stirring once cheese is melted, add cherry tomatoes and spinach. Stir and cook just enough for spinach to wilt, about 1 to 2 minutes. Add rested salmon into the pan, skin side down, and allow to simmer for 2 to 3 minutes.

Step 5

To serve, spoon a portion of the potatoes onto a plate, add about 1 to 2 Tbsp of the sauce to potatoes, then nest salmon right on top. Garnish with parsley and enjoy!