Lemon and Caper Salmon With Herbed Potato Mash
We boost the flavour of this potato purée with olive oil and fresh parsley. On another night, make this dish with fresh sole fillets or scallops instead of the salmon, and call it the catch of the day. Serve with lemon wedges.
HANDS-ON TIME: 15 minutes
TOTAL TIME: 20 minutes
MAKES: 4 servings
Potato Mash: In large pot of boiling salted water, cover and cook potatoes until tender, 12 to 15 minutes. Drain and return to pot, reserving ½ cup of the cooking liquid. With potato masher, mash together potatoes, milk, parsley, oil, pepper and salt, adding as much of the reserved cooking liquid as needed for smooth consistency. Meanwhile, sprinkle salmon with salt and pepper. In nonstick skillet, heat oil over medium heat; cook salmon, turning once, until fish flakes easily when tested with fork, about 8 minutes. Remove to plate; keep warm. Add butter to pan; cook, swirling pan, until starting to brown, about 2 minutes. Stir in capers; cook for 1 minute. Remove from heat and stir in lemon juice. Drizzle over salmon. Serve on potato mash. PER SERVING: about 475 cal, 26 g pro, 28 g total fat (8 g sat. fat), 30 g carb (2 g dietary fibre, 3 g sugar), 85 mg chol, 708 mg sodium, 944 mg potassium. % RDI: 7% calcium, 9% iron, 12% vit A, 35% vit C, 21% folate.