2 lb yellow potato (905 g), peeled, quartered, and boiled until tender
Sautéed Vegetables
olive oil, to taste
1 cup porcini mushroom (75 g), trimmed and quartered
1 bunch asparagus, ends trimmed
salt, to taste
pepper, to taste
Crispy Skin Herb-Crusted Salmon
2 skin-on salmon fillets
salt, to taste
pepper, to taste
fresh thyme, to taste
olive oil, to taste
2 tablespoons butter, cubed
3 cloves garlic, crushed
Nutrition Info
Calories 1268
Fat 80g
Carbs 103g
Fiber 12g
Sugar 9g
Protein 38g
How to Make It
1. Step
Make the creamy shallot potato puree: Melt 3 tablespoons of butter in a medium pan over medium-high heat. Add the shallots and cook for 3-4 minutes, until softened.
2. Step
Add the garlic and another tablespoon of butter and continue to cook for another 3-4 minutes, stirring frequently, until the shallots are browned.
3. Step
Add the milk, white pepper, and salt and stir to incorporate.
4. Step
Transfer the shallot mixture to a food processor and process until smooth.
5. Step
Mash potatoes in a large bowl. Add the shallot puree and continue to mash until fully incorporated. Set aside.
6. Step
Make the sautéed vegetables: Heat a drizzle of olive oil in a large pan over medium heat. Add the mushrooms and cook for 5 minutes, stirring occasionally, until starting to soften.
7. Step
Push the mushrooms to one side of the pan and add a bit more oil. Add the asparagus and season everything with salt and pepper. Cook for 5 minutes, until the vegetables are tender. Remove from the heat and set aside.
8. Step
Make the salmon: On a cutting board, cut 4 slits in the salmon skin, roughly ¼-inch (6 mm) apart and ½-inch (12 mm) into the salmon flesh. Season with salt, pepper, and thyme leaves.
9. Step
Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the salmon, skin-side down. Cook for 3-4 minutes, or until a lighter pink color has reached ⅓-½ of the way up the side of the salmon.
10. Step
Flip the salmon and immediately add the butter, garlic, and a few sprigs of thyme. Stir the garlic and thyme around the pan to infuse the flavors and spoon the butter over the salmon for 2 minutes more, until the salmon is cooked through. Remove the salmon from the pan.
11. Step
Add the potato puree to plates and top with the sautéed vegetables and salmon.
