Best Salmon Topped With Mashed Potatoes Recipes

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).

POTATO SALMON CASSEROLE

Steps:

• Place potatoes in a greased 2-qt. baking dish. Sprinkle with peas; spread with mayonnaise. Top with salmon and cheese. , Bake, uncovered, at 350° for 30 minutes. Combine cornflake crumbs and butter; sprinkle over top. Bake 5-10 minutes longer or until golden brown.

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-AND-MASHED-POTATO CROQUETTES

Steps:

• In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 2 teaspoons kosher salt and boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. Drain; let potatoes cool 5 minutes, then press through a ricer or colander and stir until smooth (or mash until smooth). Transfer to a large bowl; let cool completely.
• Stir egg yolks, scallions, lemon zest and juice, flour, 2 teaspoons kosher salt, and 1/4 teaspoon pepper into mashed potatoes. Fold in salmon. Form mixture into golf-ball-size rounds, then flatten into 1/2-inch-thick disks. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
• Whisk whole eggs in a shallow bowl and season with kosher salt and pepper. Place panko in another shallow bowl and season. Pour a scant 1/2 inch oil into a medium heavy-bottomed skillet, such as cast iron. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, dip croquettes in egg, allowing excess to drip back into bowl, then coat in panko, pressing to adhere.
• Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.

PAN-SEARED SALMON SERVED WITH WASABI MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Season the salmon with salt and pepper. In a large saute pan, over high heat, add the olive oil. Pan-sear the salmon fillets until golden on both sides, about 2 minutes on each side. Transfer to a preheated oven and continue to cook until medium done.
• Serve over a bed of Wasabi Mashed Potato, with half of the Miso and Plum Sauce drizzled over and with Cilantro and Mint Vinaigrette. Garnish with julienned green onions and sprigs of cilantro.
• In a blender or food processor, process the spinach and watercress to a fine puree. Pass through a tamis or stainer. Reserve.
• Cook the potatoes in salted, boiling water until done. Pass through a ricer. Whisk in hot heavy cream and butter, 1 small piece at a time. Just before serving, stir in wasabi paste and puree of spinach and watercress. Stir until well incorporated. Season, to taste, with salt and pepper.
• In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes.
• Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy.
• Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed.
• In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon.
• about 1 1/2 cups vinaigrette

MOM'S SALMON AND POTATO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• Place one layer of potato and onion slices in the prepared dish. Add salmon. Sprinkle flour over top until salmon layer is covered. Sprinkle with 1/2 of the salt and pepper. Layer with remaining onion and potato slices, then sprinkle with remaining salt and pepper. Add milk and top with butter.
• Bake, covered, in the preheated oven until golden brown, about 1 hour and 15 minutes.