Pan-Seared Salmon with Leek Mashed Potatoes

Name: Pan-Seared Salmon with Leek Mashed Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces salmon fillets (skin-on, about 170 g each); 2 tablespoons olive oil; to taste salt and pepper; 900 grams Yukon Gold potatoes (peeled and cubed); 2 medium leeks (white and light green parts, sliced); 3 tablespoons butter; 1/2 cup milk (warmed); to taste salt and pepper

45 min 4 servings Medium

All Recipes

Savour the delicate flavours of pan-seared salmon paired with creamy leek-infused mashed potatoes.

Prep

20 min

Cook

25 min

Total

45 min

Servings

Difficulty

Medium

Pan-seared salmon is a classic dish that brings out the natural richness of the fish, complemented perfectly by the creamy texture of mashed potatoes. By incorporating leeks, you add a subtle onion flavour that elevates this simple side dish into something special. This recipe is perfect for a weeknight dinner or a special occasion, offering a delightful balance of textures and flavours. The quick cooking time ensures the salmon remains tender and juicy, while the mashed potatoes are smooth and comforting.

Ingredients

Servings

Salmon

Leek Mashed Potatoes

Instructions

Prepare the leeks

Clean the leeks thoroughly by slicing them and rinsing under cold water to remove grit. Drain well.

Pro tip: Leeks can harbour dirt between their layers, so ensure they are well-cleaned.

Cook the potatoes

Place potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, until fork-tender.

Pro tip: Start with cold water for even cooking.

Sauté the leeks

In a skillet, melt 1 tablespoon of butter over medium heat. Add leeks and cook for 5 minutes until soft. Set aside.

Pro tip: Avoid browning the leeks to keep their flavour delicate.

Mash the potatoes

Drain the potatoes and return to the pot. Mash with the remaining butter and warmed milk until smooth. Stir in sautéed leeks. Season with salt and pepper.

Pro tip: For extra smoothness, use a potato ricer.

Prepare the salmon

Pat salmon fillets dry with paper towels. Season with salt and pepper on both sides.

Pro tip: Dry skin ensures a crispy sear.

Sear the salmon

Heat olive oil in a nonstick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4-5 minutes, until the skin is crispy. Flip and cook for another 2-3 minutes until the salmon is opaque and reaches an internal temperature of 145°F (63°C).

Pro tip: Do not overcrowd the pan; cook in batches if necessary.

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Tips & Tricks

<ul><li>Ensure the salmon skin is dry before searing for a crispy finish.</li><li>Use Yukon Gold potatoes for a creamier mash.</li><li>Leeks should be thoroughly cleaned to remove any grit.</li><li>Rest the salmon for a couple of minutes after cooking to retain its juices.</li></ul>

Serving Suggestions

Serve this dish with a squeeze of lemon over the salmon for a burst of freshness. It pairs wonderfully with a crisp white wine or a light, refreshing salad. The mashed potatoes can be made ahead of time and reheated gently over low heat. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to maintain the creamy texture.