Tested till perfect Crispy Salmon on Braised Vegetables and Spinach Mash
Crispy Salmon on Braised Vegetables and Spinach Mash
Photography by Ryan Brook/TC Media

Crispy Salmon on Braised Vegetables and Spinach Mash

There is nothing quite like salmon skin cooked to crispy perfection. I regularly make this for dinner parties and have converted many a fish-skin hater. The secret to the crispness is cooking the fish 90 percent of the way through on the skin side (in a nonstick pan!); the key to maintaining it is serving the fish skin side up so that the moisture from the fish and vegetables doesn't turn it soggy. Don't try to turn the salmon too early; if it's sticking to the pan, it's not ready to turn. – Annabelle Waugh, Food director

By Annabelle Waugh and The Test Kitchen

Source: Canadian Living Magazine: August 2013

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 45 minutes
  • Portion size 4

Ingredients

  • 4 4skin-on salmon fillets, (about 1-1/2 lb/675 g total), patted dry
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 4 tsp 4tspolive oil

Spinach Mash:

  • 4 4russet potatorusset potatoes, (about 1-3/4 lb/790 g total), peeled and cut in chunks
  • 1/2 cup 1/2cupwarm milk
  • 2 tbsp 2tbspbutter
  • 1 tbsp 1tbspchopped fresh tarragon
  • 2 tsp 2tspprepared horseradish
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 3 cups 3cupspacked fresh spinach, thickly sliced

Braised Vegetables:

  • 1 tbsp 1tbspextra-virgin olive oil
  • 6 6cloves garlic, thinly sliced
  • 3 cups 3cupscherry tomatoes or grape tomatoes
  • 4 tsp 4tspchopped fresh thyme
  • 2 tsp 2tspliquid honey
  • 3/4 tsp 3/4tsppepper
  • 1/2 tsp 1/2tspsalt
  • 1-1/2 cups 1-1/2cupsfresh corn kernelfresh corn kernels or frozen corn kernels
  • 1 1zucchinizucchinis, diced
  • 4 tsp 4tspbutter
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Preparation

Spinach Mash: In large saucepan, cook potatoes in boiling salted water until tender, 18 to 20 minutes; drain well. Add milk, butter, tarragon, horseradish, salt and pepper; mash until smooth. Stir in spinach; cover and keep warm.

Braised Vegetables: Meanwhile, in large skillet, heat oil over medium heat; fry garlic, stirring often, until slightly softened and fragrant, about 1 minute. Add tomatoes, thyme, honey, pepper, salt and 1/2 cup water; cook, stirring occasionally and mashing gently, until sauce is thickened, about 12 minutes.

Add corn and zucchini, stirring to coat and adding 2 tbsp water if mixture appears dry; cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes. Stir in butter until melted.

Meanwhile, sprinkle flesh side of salmon with salt and pepper. In large nonstick skillet, heat oil over medium heat; cook salmon, skin side down, until skin is crisp and releases easily from pan, about 10 minutes. Turn and cook until fish flakes easily when tested with fork, 1 to 2 minutes.

Spoon mash into centre of each of 4 shallow bowls; surround with vegetables. Place fish skin side up over top.

Nutritional Information Per serving: about

cal 686 pro 37g total fat 36g sat. fat 11g
carb 58g dietary fibre 7g sugar 11g chol 111mg
sodium 1,072mg potassium 1,710mg

% RDI:

calcium 12 iron 21 vit A 50 vit C 67
folate 62
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