Grilled salmon with potato mash mounds

Name: Grilled salmon with potato mash mounds
Ingredients: 500 g white potatoes; 1500 ml water; 1 teaspoon salt; 15 g butter; 30 g grated Parmesan; 1 egg; 1/4 teaspoon freshly ground pepper; 1/2 teaspoon garlic powder with red pepper; 7 broccoli florets; 1000 ml water; 1/2 teaspoon salt; 2 salmon slices (150 g each); 1/2 teaspoon salt; 15 g butter; 1/4 teaspoon lemon juice

Fish - Grilled salmon with potato mash mounds by Constanta J. - Recipia

Grilled salmon with potato mash mounds brings browned fish, boiled broccoli and baked mashed potato in small portions to the plate. I serve it as a main course, with melted butter and a few drops of lemon over the fish; the potato mounds stay soft in the middle and golden on top. I keep the salmon as simple as possible and make sure the slices are about the same thickness. Prep: 20 minutes. Cook: 59 minutes. Rest: 10 minutes. Total time: 89 minutes. Serves: 2. About 750 kcal and 46 g protein per serving.

Ingredients

For the potatoes

500 g white potatoes
1500 ml water
1 teaspoon salt
15 g butter
30 g grated Parmesan
1 egg
1/4 teaspoon freshly ground pepper
1/2 teaspoon garlic powder with red pepper

For the broccoli

7 broccoli florets
1000 ml water
1/2 teaspoon salt

For the salmon

2 salmon slices (150 g each)
1/2 teaspoon salt
15 g butter
1/4 teaspoon lemon juice

Preparation

1. Heat the oven to 200°C. Peel the potatoes, cut them into pieces and boil for 20 minutes in 1500 ml water with 1 teaspoon salt, until a fork slides into them easily. 2. Drain the potatoes and mash while hot. Stir in 15 g butter, the grated Parmesan, egg, pepper and garlic powder with red pepper. Leave the mash to cool for 10 minutes. 3. Using two spoons, place small mounds of mash on a baking tray lined with parchment paper. Bake for 20 minutes, until browned on top. 4. Put the broccoli in 1000 ml cold water with 1/2 teaspoon salt. Boil for 10 minutes from the moment the water comes to a boil, until the florets are tender but still hold their shape. 5. Pat the salmon dry with paper towels and season it with 1/2 teaspoon salt. Put it on the hot grill and cook for 4 minutes on each side, until the flesh turns opaque and flakes easily. 6. Melt 15 g butter over low heat for 1 minute, then stir in the lemon juice. Brush the salmon with the sauce and serve with the broccoli and potato mash mounds.

Notes

For grilling, choose slices of about the same thickness; thin ones dry out faster than thick pieces. A thick slice may need another minute on each side, while a thin one should be checked sooner. Small broccoli florets soften before large ones, so take them out when tender. If the mash seems wet after draining, leave it in the warm pot for a minute, stirring, so the surface water evaporates. The potato mounds have a texture like gratinéed mashed potatoes, but come in small portions and have irregular edges. You can replace the Parmesan gram for gram with grated hard cheese; the dish contains dairy and egg. Keep the salmon and sides separate in the fridge for up to 3 days; the potato mounds lose some of their crispness after refrigeration. Serve the broccoli alongside, with a glass of chilled white wine or vinho verde.