Summer is over. I’m no longer in sunny Barcelona (miss it like hell). That being said, as I returned to Berlin, I knew it was time to go back with seafood dishes. This one is quite easy since you don’t need to overdo the Salmon, it is already tasty by itself. The trick is to cook it without losing flake to it once it’s done. Now, on to it!
- 1 filet of salmon
- 2 tablespoons of olive oil
- 2 tablespoons of chopped parsley
- Salt and pepper
- 2 large potatoes, peeled and quartered
- 2 tablespoons of butter
- 1 cup milk
- Salt and pepper to taste
- Boil the potatoes in salted water.
- Add potatoes and cook until tender but still firm for about 15 minutes.
- In a small saucepan, melt the butter and milk over low heat until butter is melted.
- Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy.
- Season with salt and pepper to taste.
- Preheat a large pan over medium fire for 3 minutes
- Coat salmon with olive oil.
- Place in the pan, and increase heat to high.
- Cook for 3 minutes.
- Sprinkle with Parsley, salt, and pepper.
- Turn salmon over, and cook for 5 minutes, or until browned.
- Salmon is done when it flakes easily with a fork.
- Transfer salmon to individual plates, and add lemon juice to taste.
You can garnish with pan fried mushrooms and carrots. Serve.