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.

Canadian Living - Quick & Easy - - FISH & SEAFOOD -

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.

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