Salmon with Olive Oil Mashed Potatoes and Sauce Nicoise
Serves: 4 to 6
Ingredients
Olive Oil Mashed Potatoes
- 6 russet potatoes
- 1/4 cup extra-virgin olive oil, plus 2 tablespoons
- 1/2 bunch Italian parsley, washed and leaves picked
- salt and pepper
- 6 5-ounce salmon fillets, skin on
- 6 Roma tomatoes, blanched, peeled and seeded
- 12 fava bean pods, shelled, the beans blanched and peeled
- 8 cloves garlic, blanched three times and
- 4 sun-dried tomatoes, chopped
- 1/4 cup Nicoise olives, pitted and roughly chopped
- 1/2 bunch scallions, thinly sliced
- 1 bunch basil, leaves only
- extra-virgin olive oil
- balsamic vinegar
- salt
Directions
Olive Oil Mashed Potatoes
- Cut potatoes into quarters or sixths, depending on size. Bring to a boil in salted water. Cook until tender but not mushy. Drain off water. Mash with 1/4 cup of the olive oil using an Oster® hand mixer with paddle attachment. Salt and pepper to taste. (Potatoes can be mashed by hand, but that will result in a more textured product.) Drizzle with an additional 2 tablespoons of oil, adjust seasoning, and add Italian parsley. Olive oil mashed potatoes can be prepared ahead of time to a finished state, then heated in a 400-degree oven for service.
- Using Oster® Indoor Grill, sear or grill salmon, skin side down, until flesh is medium rare and skin is crisp.
- Dice Roma tomatoes. Start to slowly cook them in scant olive oil, seasoning with salt to release liquid. Add fava beans, garlic, sun-dried tomatoes and olives. Cook until everything is thoroughly hot and flavors are blended.
- Add basil and scallions to sauce. Also add a hint of balsamic vinegar to brighten the flavors. Place warm mashed potatoes on a platter or on individual plates. Place salmon on top of potatoes and drizzle sauce around.
