it’s silly to make mashed potatoes the week of thanksgiving, isn’t it?
well not when you live with jason cassidy [insert jason rolling his eyes at me and his entire family here].
the norwegian salmon at the grocery store looked too good to be able to walk past, and then i stumbled upon a unique mashed potato recipe. and dinner was born.
Salmon with Kale Mashed Potatoes
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
For the potatoes:
- 1½ pounds fingerling potatoes
- 3 tablespoons butter, divided
- 2 tablespoons cider vinegar
- ½ teaspoon kosher salt
- ¼ cup whole milk
- 2 cups kale, chopped
- 2 garlic cloves, minced
- ¼ cup Parmesan cheese, grated
For the salmon:
- 1 tablespoon olive oil
- 1½ pounds salmon fillets with skin
- Kosher salt
Instructions
For the potatoes:
- Bring a large pot of heavily salted water to boil. Add potatoes and boil for 15 minutes, until soft. Drain water and set aside.
- Melt 2 tablespoons butter in a large saucepan over medium heat. Add garlic and cook for 30 seconds, then stir in kale and cook until it wilts, about 5-7 minutes.
- Once potatoes have cooled, mash them with a potato masher. Stir in remaining butter, vinegar, milk, salt, and Parmesan. Add kale and garlic to the potatoes and stir to mix. Adjust seasoning to taste.
For the salmon:
- Turn broiler on high.
- Place salmon on a baking sheet skin side up. Rub olive oil and salt into the skin, then broil for 10-12 minutes, until skin starts to bubble.
potato recipe adapted from edible perspective. rephotographed May 2017.
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