Salmon with Browned Butter and Mashed Broccoli Potatoes

15 Dec

Salmon.  Potatoes.  Broccoli.  Butter.  Scallions.  That pretty much sums up the list of ingredients for this phenomenal meal.  As simple as it is, this pairing of ingredients is an act of culinary genius.  I wish I could take full credit but that goes to Rachael Ray (or whoever came up with this recipe for her website Every Day, in which case Ray gets partial credit for approving it).  I, of course, tweaked a few things, though.  We buy the bags of frozen salmon at Sam’s Club, so ours was not fresh, nor skin-on and took a little longer to bake.  I’m also not huge on lemon in my hearty dishes so I splashed in just a bit of bottled lemon juice.  The finished product: delish.  I think I could eat this every day for a week.

Ingredients

  • 2 yellow-fleshed potatoes (about 1 pound), such as yukon gold, peeled and thinly sliced crosswise
  • 1/2 head broccoli, cut into small florets
  • 1 stick (4 ounces) butter, cut into small pieces
  • Salt and pepper
  • Four 6-ounce skin-on salmon fillets
  • 1/2 bunch scallions (3 to 4), green and white portions thinly sliced separately
  • Juice of 1/2 lemon

Preheat the oven to 300°. In a medium saucepan, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until just tender, about 10 minutes. Increase the heat to medium-high, add the broccoli and cook until tender, about 4 minutes. Drain, then mash the broccoli and potatoes with 2 tablespoons butter. Season with salt and pepper; cover to keep warm.

Season the salmon fillets with salt and pepper, then arrange skin side up, in a single layer, in a greased, foil-lined large baking dish. Roast until cooked through, about 10 minutes for medium. Discard the skin.

In a small skillet, melt the remaining 6 tablespoons butter over medium heat. Add the scallion whites and cook, swirling the pan, until the butter is lightly browned, about 5 minutes. Remove from the heat and stir in the scallion greens and lemon juice; season with salt and pepper. Spoon the sauce over the fish and serve with the mashed broccoli potatoes.

recipe by Rachael Ray

photo by knorrbuzz

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: