Salmon Persillade with Zesty Mashed Potatoes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
8 cup(s) follow below instructions |
Directions:
1. Course: main meals
2. PointsPlus Value: 9
3. Servings: 4
4. Preparation Time: 20 min
5. Cooking Time: 15 min
6. Level of Difficulty: Moderate
7. Ingredients
8. cup(s) water
9. pound(s) uncooked red potatoes, peeled and quartered
10. pound(s) sockeye salmon fillet(s), cut into 4 pieces
11. tsp Dijon mustard
12. /4 cup(s) dried bread crumbs
13. Tbsp parsley, chopped fresh
14. clove(s) garlic clove(s), minced (medium)
15. tsp lemon zest, grated
16. tsp olive oil
17. /4 tsp table salt
18. /3 cup(s) low-fat milk
19. Tbsp light sour cream
20. Tbsp horseradish sauce
21. tsp parsley, sprigs
22. Instructions
23. Bring the water and potatoes to a boil in a large saucepan. Reduce the heat and simmer, covered, until the potatoes are fork-tender, about 20 minutes. Drain and keep warm.
24. Preheat the oven to 425F. Spray a baking sheet with nonstick spray. Place the salmon pieces on the baking sheet; brush the tops with the mustard.
25. Combine the bread crumbs, parsley, garlic, lemon zest, oil, and 1/4 teaspoon of the salt in a bowl. Sprinkle the bread-crumb mixture on top of the salmon; spray lightly with nonstick spray. Bake until salmon is just opaque in the center and topping is golden brown, about 15 minutes.
26. Meanwhile, transfer the potatoes to a large bowl; add the milk, sour cream, horseradish, and the remaining 1/2 teaspoon salt. Beat, with an electric mixer on medium speed until the potatoes are smooth and creamy. Serve with the salmon and garnish with the parsley sprigs.
27. Notes
28. To round out the meal, serve a vitamin-and-mineral-rich green vegetable, such as steamed broccoli. If you like your spuds chunky, leave the skins on the potatoes and mash with a potato masher or the back of a wooden spoon.
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