Salmon Topped With Mashed Potatoes Food

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).

SALMON TRILOGY (PART I): POTATO BAKED SALMON

Steps:

• NOTE: Prepare fish and onions while potatoes are cooking.
• For fish: grease form. If necessary, cut fish into large pieces so that fish can be evenly put into casserole form. Salt and pepper to taste. Sprinkle 2 tbs parsley over salmon. Set aside. Preheat oven to 375 F (200 C).
• For onions: cook chopped onions in olive oil until soft (for about 1-2 minutes).
• Peel and cook potatoes in salted water for about 20 minutes until tender. Drain and mash potatoes. Add olive oil and add so much of the milk to have a spreadable consistency.
• Add onions, garlic and nutmeg. Salt to taste.
• Spread potatoes over fish.
• Mix bread crumbs and parmesan. Add enough olive oil to moisten the crumbs. Sprinkle over the potatoes.
• Bake in the middle of the oven for about 20 minutes until crust is golden brown. If it is getting to brown, cover it with aluminium foil.
• Directly before serving sprinkle with chopped parsley. Serve immediately.
• NOTE: time to boil potatoes is not included in cooking time, because you use it for the preparation of the other ingredients.

POTATO CRUSTED SALMON (MICHAEL SMITH)

Steps:

• Preheat oven to 375°F.
• Grate potatoes through the large holes of a box grater into a medium sized bowl.
• Stir in horseradish, oil and salt and pepper mixing well.
• Pat crust onto top surface of filets and place in a baking pan or on a baking sheet.
• Bake until salmon is cooked through and the crust is golden and crispy, about 15 minutes.