We boost the flavour of this potato purée with olive oil and fresh parsley. On another night, make this dish with fresh sole fillets or scallops instead of the salmon, and call it the catch of the day. Serve with lemon wedges.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2013
Ingredients
Potato Mash:
Method
Potato Mash: In large pot of boiling salted water, cover and cook potatoes until tender, 12 to 15 minutes. Drain and return to pot, reserving 1/2 cup of the cooking liquid.With potato masher, mash together potatoes, milk, parsley, oil, pepper and salt, adding as much of the reserved cooking liquid as needed for smooth consistency.
Meanwhile, sprinkle salmon with salt and pepper. In nonstick skillet, heat oil over medium heat; cook salmon, turning once, until fish flakes easily when tested with fork, about 8 minutes. Remove to plate; keep warm.
Add butter to pan; cook, swirling pan, until starting to brown, about 2 minutes. Stir in capers; cook for 1 minute. Remove from heat and stir in lemon juice. Drizzle over salmon. Serve on potato mash.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 708 mg
- Sugars 3 g
- Protein 26 g
- Calories 475.0
- Total fat 28 g
- Potassium 944 mg
- Cholesterol 85 mg
- Saturated fat 8 g
- Total carbohydrate 30 g
%RDI
- Iron 9.0
- Folate 21.0
- Calcium 7.0
- Vitamin A 12.0
- Vitamin C 35.0
