Prep 15 mins
Cook 20 mins
Ready, Set, Cook! Special Edition Contest Entry: This recipe is so easy to make yet the presentation is so very elegant. It is a bit of a splurge but the ingredients are all natural and healthy. Simply Potatoes Traditional Mashed Potatoes make this dish such a time saver and your guests, whether family or friends will recognize the gourmet quality.
- 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
- 2 cups four cheese italian blend shredded cheese, divided
- 1 (16 ounce) jarprepared roasted garlic alfredo sauce, divided
- 1 cup finely chopped red bell pepper, drained on paper towels, divided
- 4 slices crispy bacon, crumbled plus two crispy strips crumbled for garnish
For the Spinach
- 6 tablespoons butter, divided
- 1 shallot, minced
- 1⁄2 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 1 (10 ounce) package frozen spinach (thawed, drained and chopped)
- 1 cup prepared roasted garlic alfredo sauce
- 3⁄4 cup chicken broth, divided
- 1 pinch of grated nutmeg
- sea salt and black pepper
For the Salmon
- 4 center cut skinless salmon fillets
- sea salt and black pepper
For the Alfredo Sauce
- roasted garlic alfredo sauce, Remaining
- 1⁄4 cup heavy cream
- chicken stock, Remaining
- Cook the Simply Potatoes® Traditional Mashed Potatoes according to package directions. Add in 1 cup of the four cheese Italian blend shredded cheese, 3 tablespoons of the Alfredo sauce, 1/2 cup of the red bell peppers and bacon; stir gently to combine. Set aside.
- Meanwhile, heat a large skillet to medium; add 3 tablespoons of the butter, shallots and garlic to the pan and cook, stirring often until shallots and garlic are just tender, not browned (turn fire down if cooking too quickly). Add the flour and cook, stirring constantly for 1 minute. Add the spinach, 1 cup of Alfredo sauce, 1/2 cup chicken broth, nutmeg and sea salt and cracked black pepper to taste. Stir to combine; reduce heat to low and let simmer, stirring on occasion.
- Meanwhile, coat a baking sheet with olive oil cooking spray. Preheat the oven to broil and set oven rack in mid-way position. Season the salmon filets with the sea salt and cracked black pepper to taste. Heat another large skillet to medium heat, add the remaining 3 tablespoons of butter to pan and let melt and then add the salmon filets and cook until golden brown on one side; about 5-7 minutes. Turn salmon and cook for 3 minutes more, until almost cooked through.
- Remove the salmon filets to a baking sheet. Divide the potato mixture into 4 portions and mound the potatoes on top of each filet and pat down to make uniform. Divide the remaining cheese between each potato crusted salmon filet and sprinkle on top of potatoes. Broil the potato crusted salmon filets until the potatoes and cheese are bubbly and golden; about 3-5 minutes.
- While the fish is in the oven, heat a small pan on low heat. Add the heavy cream and chicken broth into the jar of roasted garlic Alfredo sauce; shake well and add to pan to warm through.
- To serve, ladle 1/4 of the spinach mixture on top of each of 4 plates. Top each plate with the potato crusted salmon filets and drizzle the cream sauce on top of potatoes and around the plate. Sprinkle with the reserved red peppers and bacon.