Salmon Skewers With Smashed Potatoes Food

SALMON SKEWERS WITH SMASHED POTATOES

Steps:

• Heat broiler, with rack in top position. In a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, about 15 minutes.
• Meanwhile, thread 3 pieces salmon onto each of eight 6-inch wooden skewers. Place skewers in a single layer on a foil-lined rimmed baking sheet. Brush salmon with oil and season with salt and pepper. Fold foil over exposed areas of skewers to prevent burning.
• Broil salmon until opaque throughout, about 6 minutes, flipping once. Remove from oven and drizzle with honey.
• Drain potatoes. While still hot, gently smash each potato with the back of a spoon to flatten slightly and place, along with spinach and butter, in a large bowl. Season with salt and pepper, then toss to combine. Serve salmon skewers with potatoes and spinach.

PERFECT SMASHED POTATOES

Steps:

• Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

CITRUS SALMON SKEWERS

Steps:

• Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil.
• Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside.
• Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt.
• Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan.
• Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula.
• While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture.
• Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.

BLACKENED SALMON WITH LIMA BEAN SMASHED POTATOES

Steps:

• Put the potatoes in a saucepan; cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat to medium and simmer 8 minutes. Add the lima beans; simmer until the potatoes are fork-tender, 4 minutes. Reserve 1/4 cup cooking water, then drain and return to the pot. Add the sour cream, 1 tablespoon butter and the reserved cooking water. Season with salt and pepper and smash.
• Combine the paprika, thyme, cayenne and 1 teaspoon salt in a bowl; sprinkle on both sides of the salmon. Heat the vegetable oil in a large skillet over medium heat. Add the salmon and cook until browned and just cooked through, 3 to 4 minutes per side.
• Stir the scallions into the potatoes and top with the remaining 1 tablespoon butter. Serve with the salmon and lime wedges.

POMEGRANATE SALMON WITH GARLIC SMASHED POTATOES

Steps:

• Preheat broiler.
• Wash potatoes and cut into 2-inch cubes (it is not necessary to peel the potatoes). Boil potatoes in a large pot of water, about 30 minutes.
• During the last 10 minutes that the potatoes are cooking, place salmon filets on a greased broiler pan. Brush each filet with olive oil and sprinkle with salt. Mix one tablespoon of pomegranate juice with mustard and cracked black pepper. Spread the pomegranate-mustard mixture on each filet.
• Mix together parsley, dill and lemon zest to make gremolada. Set aside.
• Broil filets 4 to 5 minutes per side or until flaky when tested with a sharp knife. Set filets aside; keep warm.
• Drain potatoes when soft enough to be pierced with a fork; add crushed garlic. Smash with a potato masher or a fork; potatoes should be lumpy. Stir hot milk or cream into potatoes until of desired consistency. Stir in butter, salt and pepper.
• Plate the potatoes and top with salmon. Divide gremolada mixture and spread on each filet. Sprinkle 2 tablespoons of arils on each filet.

GENTLY COOKED SALMON WITH MASHED POTATOES

Steps:

• Boil the potatoes in salted water to cover, until soft; this will take about 30 minutes.
• Meanwhile, smear a baking dish with the 1/4 teaspoon of butter and place the salmon, skin side up, on the butter. Let sit while you preheat the oven to 275 degrees.
• Mince a tablespoon or so of the chives for garnish. Tear the rest of the chives into 2-inch lengths and place in the container of a blender with the oil and a little salt. Blend, stopping the machine to push the mixture down once or twice, until the oil has a cream-like consistency.
• When the potatoes are done, put the salmon in the oven and set the timer for 12 minutes.
• Drain the potatoes, then mash them well or put them through a food mill. Return them to the pot over very low heat and stir in the butter and-gradually-the milk, beating with a wooden spoon until smooth and creamy. Season with salt and pepper as necessary. Keep warm.
• Check the salmon after 12 minutes; the skin should peel off easily, it should flake, and an instant read thermometer should display about 120 degrees. It may look underdone, but if it meets these three criteria it is done. (If it is not done, or you prefer it better done, return it to the oven for 3 minutes more). If you like, scrape off the gray fatty matter on the skin side (or just turn the fish over). Sprinkle with some coarse salt and cracked black pepper.
• To serve, place a portion of mashed potatoes on a plate; top with a piece of salmon. Drizzle chive oil all around the plate and garnish with minced chives.

SALMON TOPPED WITH MASHED POTATOES

Steps:

• Preheat oven to 425°F.
• Boil potato for 20 minutes until tender, drain and mash.
• Add butter, milk, yogurt, chives, salt pepper, cheese and crumbled bacon, set aside.
• Spray a baking pan with cooking spray.
• Add salmon skin side down.
• Add salt and pepper to taste.
• Cover with mashed potatoes and spread over to cover salmon.
• Sprinkle with parmesan cheese, and spray with a drop of cooking spray.
• Bake 17 minutes until top starts to brown.
• (may be placed under broiler for 1 more minute for further browning).

BLACK-PEPPER SALMON WITH DILL SMASHED POTATOES

Steps:

• Preheat oven to 375°F with rack in middle.
• Cover potatoes with water in a medium saucepan and season well with salt. Simmer, uncovered, until just tender, 12 to 15 minutes.
• While potatoes cook, pat salmon dry and season with a rounded 1/2 teaspoon salt (total). Put salmon in a lightly oiled 4-sided sheet pan and press pepper on top. Bake until just cooked through, 8 to 10 minutes.
• Drain potatoes, then transfer to a bowl and very coarsely mash. Stir in oil and dill and season with salt.
• Serve salmon with potatoes.