• 50 m
  • Medium

Ingredients

  • 1 kg baby red potatoes
  • 4 tbsp + 2 tsp butter, divided
  • 2 tbsp + 2 tsp extra virgin olive oil, divided
  • 2 tbsp minced chives or parsley
  • 4-5 170 g skinless salmon portions
  • 4 pieces raw bacon
  • 65 g minced sun-dried tomato (optional)
  • Balsamic vinegar (optional)
  • Sea salt and pepper

Instructions / directions

Season each salmon portion with a pinch of salt and a few grinds of pepper. Wrap each salmon portion with a piece of bacon.

Place potatoes in a pot and add 1 tsp of salt and cold water to cover the potatoes by 1-inch. Cook potatoes over medium heat until tender, approximately 30 minutes. Drain and reserve 1/2 cup of cooking liquid. Place potatoes back into pot.

Smash potatoes with the back of a wooden spoon, then use it to beat in 4 tbsp of butter and 2 tbsp olive oil. Once combined, beat in the reserved cooking liquid and herbs. Taste and adjust the seasoning with salt and pepper. Cover and reserve potatoes.

For the salmon, heat a nonstick skillet over medium-high heat. Add the remaining 2 tsp of olive oil. When oil starts to smoke, add the wrapped salmon portions with bacon seam side down. Cook each side for 2 minutes (for a total of 8 minutes).

Add the remaining 2 tsp of butter to the pan and baste salmon portions with melted butter for 20 seconds. Remove salmon from pan and let rest for 5 minutes.

Place 35g of smashed potatoes in the center of a warmed plate. Place a salmon portion on top of the potatoes. Optional: Sprinkle diced sun-dried tomato over the top and drizzle with balsamic vinegar.

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This recipe is brought to you by PrimeWaters® Seafood

At PrimeWaters® Seafood we offer delicious premium, quality seafood bursting with flavor and nutrients. Our products are raised without antibiotics, added hormones or preservatives. Each order is traceable from shore to door and sourced from carefully selected locations for their stringent sustainability requirements. Find us on CrowdCow.com and Amazon.com.

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