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    • #578409
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      Stamppot Seared Salmon, Mash, and Kale

      1.5 lb potatoes, peeled, cut into 2-inch pieces

      1/2 kale, finely chopped

      ½ cup finely chopped leek leaves

      1 tbs garlic-infused olive oil

      1.25 lb salmon fillet, quartered

      1/8 tsp dried dill

      ½ cup lactose-free milk

      2 tbs butter

      ¾ tsp salt

      1/8 tsp ground white pepper

      4 tsp balsamic vinegar, optional

      In a large stockpot, cover the potatoes with water and bring them to a boil over high heat. Reduce the heat, cover the pot, and simmer the potatoes for about 10 min. Add the kale and leek leaves.  Continue to simmer until the potatoes are tender, about 10 more min, stirring twice toward the end. Even though the kale and leaks will not be underwater when they are first added to the pot, the steam from the potato water will cook them.

      Meanwhile, heat the olive oil in a heavy skillet over medium-high heat until it is shimmering and fragrant. Sear the salmon pieces skin side up in the hot oil until a golden brown crust has formed. Turn the salmon just once. Scrape the bottom of the frying pan with the spatula while turning the salmon, so the crust is not lost. Continue cooking, skin side down, until the fish is opaque when flaked with a fork. Sprinkle the salmon with dried dill.

      Drain the vegetables in a colander. Return vegetables to the pot and mash them together with the milk, butter, salt, and pepper. Divide the potato mixture into serving bowls. Separate the seared salmon from the skin and place atop the potatoes. Serve drizzled with balsamic vinegar if desired.

      When serving, each serving is about 5 oz salmon plus 1 cup mashed vegetables.  Serves 4

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