Hooray for this amazing wild king salmon from Wabash Seafood Company. Not only did it look perfect, it tasted that way too. I know it’s pricey to get this kind of quality fish, but I think that it’s so important not only to support the sustainability of our environment when possible but if you have the privilege to be able to pick and choose what you put in your body, that’s equally important to be mindful of.
What I used:
- 1 Salmon Fillet (1 person)
- 2 medium sized potatoes (Yukon gold recommended, but I had…)
- 1 bunch of broccolini (this could serve two but I saved the extra for the next day’s lunch!)
- 1-2 spoonfuls of capers
- 2 cloves of garlic
- 1/2 lemon
- Oil, Salt & Pepper
- For the salmon, sear both sides until golden brown over high heat in your pan with oil or butter, adding the capers and lemon juice/sliced lemon if you like it when you flip your salmon. If it’s thick, pop it in the oven at 350 for about 10 more minutes
- For the broccolini, saute in oil, salt, and pepper on high heat until slightly crispy, then add a splash of water, turn down the heat and add a lid to let the stalks steam through
- For the potatoes, rinse and peel if you don’t want the skin. Cut them up into quarters and cover with cold water in a pot with a pinch of salt. Bring to a boil and then cover turning to a simmer for about 15 minutes or until fork tender.
- While the potatoes simmer, saute your garlic in olive oil on low heat for about 15 minutes until the garlic is golden. Discard the garlic or save for some other use!
- Drain the potatoes saving some of the water to use as a thinner for your mashed potatoes.
- Then use a fork or potato masher to work the potatoes and garlic infused olive oil together, slowly add spoonfuls of water if you need to thin the potatoes out (this also really makes them creamier!).
TIP: for super smooth potatoes use an emulsion blender!