Salmon with Browned Butter and Mashed Broccoli Potatoes

October 2009
Salmon with Browned Butter and Mashed Broccoli Potatoes

by 3 people

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Makes: 4 servings

Prep: 10 mins

Cook: 20 mins

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
  • 4 6 ounces skin-on salmon fillets
  • 1/2 bunch scallions (3 to 4), green and white portions thinly sliced separately
  • Juice of 1/2 lemon
Directions
  1. Preheat the oven to 300 degrees . 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.
Tip PAIR WITH:
  • Theillier La Bavaisienne French Farmhouse Ale (France)
Tip
  • Cook fish on the stovetop instead if you like crisp salmon skin--just use an oiled skillet over medium-high heat.
Tip
  • 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.
Tip 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.
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