Advertisement
                           

You Might Like: More fish recipes

  1. Buttered Toast Crispy Fishwiches
  2. Lemon Tilapia with Garlic-Parsley Couscous
  3. Piccata-Style Fish Fillets with Thin Pasta and Wilted Spinach

Salmon with Browned Butter and Mashed Broccoli Potatoes

October 2009

Salmon with Browned Butter and Mashed Broccoli Potatoes

Kana Okada enlarge

By: Vivian Jao
Part of this menu: Roast Chicken and Vegetables and more! »

people tried this recipe.

Key:
These recipes can be made in 30 minutes or less.Fast
Wine Pairing Icon

PAIR WITH:

Theillier La Bavaisienne French Farmhouse Ale (France)


  • 4 Servings
  • Prep 10 min
  • Cook 20 min

Ingredients:

  • 2 yellow-fleshed potatoes (about 1 pound), such as yukon gold, peeled and thinly sliced crosswise
  • 1/2 head broccoli, cut into small florets
  • 1 stick (4 ounces) butter, cut into small pieces
  • Salt and pepper
  • Four 6-ounce skin-on salmon fillets
  • 1/2 bunch scallions (3 to 4), green and white portions thinly sliced separately
  • Juice of 1/2 lemon

Cook fish on the stovetop instead if you like crisp salmon skin—just use an oiled skillet over medium-high heat.

Spice up the brown-butter sauce by stirring in 1/2 teaspoon crushed red pepper along with the lemon juice and scallion greens in Step 3.

Make lunch: Flake leftover salmon with a fork and toss with extra-virgin olive oil, quartered grape tomatoes, finely chopped shallots and chopped fresh herbs; season with salt and pepper. Stuff into a split pita.

Directions:

  1. Preheat the oven to 300°. In a medium saucepan, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until just tender, about 10 minutes. Increase the heat to medium-high, add the broccoli and cook until tender, about 4 minutes. Drain, then mash the broccoli and potatoes with 2 tablespoons butter. Season with salt and pepper; cover to keep warm.

  2. Season the salmon fillets with salt and pepper, then arrange skin side up, in a single layer, in a greased, foil-lined large baking dish. Roast until cooked through, about 10 minutes for medium. Discard the skin.

  3. In a small skillet, melt the remaining 6 tablespoons butter over medium heat. Add the scallion whites and cook, swirling the pan, until the butter is lightly browned, about 5 minutes. Remove from the heat and stir in the scallion greens and lemon juice; season with salt and pepper. Spoon the sauce over the fish and serve with the mashed broccoli potatoes.
;