Best Sizzling Salmon With Bean Mash Recipes

BLACKENED SALMON WITH LIMA BEAN SMASHED POTATOES

Blackened Salmon with Lima Bean Smashed Potatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound baby red-skinned potatoes, halved or quartered
Kosher salt
1 1/2 cups frozen baby lima beans (about 6 ounces), thawed
1/2 cup fat-free sour cream
2 tablespoons unsalted butter
Freshly ground black pepper
1 tablespoon paprika
2 teaspoons chopped fresh thyme
1 teaspoon cayenne pepper
4 skinless center-cut wild salmon fillets (about 4 ounces each)
1 tablespoon vegetable oil
3 scallions, sliced
Lime wedges, for serving

Steps:

Put the potatoes in a saucepan; cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat to medium and simmer 8 minutes. Add the lima beans; simmer until the potatoes are fork-tender, 4 minutes. Reserve 1/4 cup cooking water, then drain and return to the pot. Add the sour cream, 1 tablespoon butter and the reserved cooking water. Season with salt and pepper and smash.
Combine the paprika, thyme, cayenne and 1 teaspoon salt in a bowl; sprinkle on both sides of the salmon. Heat the vegetable oil in a large skillet over medium heat. Add the salmon and cook until browned and just cooked through, 3 to 4 minutes per side.
Stir the scallions into the potatoes and top with the remaining 1 tablespoon butter. Serve with the salmon and lime wedges.

Nutrition Facts : Calories 423 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 69 milligrams, Sodium 736 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 32 grams

SPICED SALMON WITH MASH

Spiced salmon with mash image

A well rounded meal of potatoes and salmon. Nutritional for all the family.

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 25m

Number Of Ingredients 9

Ingredients

1kg floury potato , peeled and cut into chunks
2 tsp curry paste (tikka is good)
200g tub Greek yogurt
4 salmon fillets , about 150g each (check the scales have been removed)
25g butter
½ tsp dried chilli flakes
about 4 tbsp milk
large handful coriander leaves, chopped
grilled tomatoes , to serve

Steps:

Boil the potatoes for about 12 mins until tender. Heat the grill to high, stir the curry paste into 4 tbsp of the yogurt, then smear the mixture all over the salmon. Put the salmon in a large flameproof dish, skin-side up, and grill for 10 mins.
Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes and milk. Mash together with a potato masher or use an electric hand whisk to beat the mash to a really creamy texture, adding more milk if you need to. Stir the coriander leaves through. Pile onto plates, place the salmon next to it and drizzle with the cooking juices. Serve with grilled tomatoes.

Nutrition Facts : Calories 563 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.54 milligram of sodium