Pomegranate Salmon With Garlic Smashed Potatoes
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 tablespoon pomegranate juice
- 4 (6 ounce) salmon fillets
- 2 tablespoons olive oil
- 2 tablespoons stone ground dijon mustard
- 1 tablespoon cracked black pepper
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh dill
- 1 teaspoon lemon zest
- 1 1⁄2 lbs red potatoes
- 2 garlic cloves, crushed
- 1⁄2 cup hot milk or 1/2 cup cream
- 2 tablespoons butter (optional)
- salt, to taste
- ground black pepper, to taste
- 1⁄2 cup pomegranate arils, for garnish
directions
- Preheat broiler.
- Wash potatoes and cut into 2-inch cubes (it is not necessary to peel the potatoes). Boil potatoes in a large pot of water, about 30 minutes.
- During the last 10 minutes that the potatoes are cooking, place salmon filets on a greased broiler pan. Brush each filet with olive oil and sprinkle with salt. Mix one tablespoon of pomegranate juice with mustard and cracked black pepper. Spread the pomegranate-mustard mixture on each filet.
- Mix together parsley, dill and lemon zest to make gremolada. Set aside.
- Broil filets 4 to 5 minutes per side or until flaky when tested with a sharp knife. Set filets aside; keep warm.
- Drain potatoes when soft enough to be pierced with a fork; add crushed garlic. Smash with a potato masher or a fork; potatoes should be lumpy. Stir hot milk or cream into potatoes until of desired consistency. Stir in butter, salt and pepper.
- Plate the potatoes and top with salmon. Divide gremolada mixture and spread on each filet. Sprinkle 2 tablespoons of arils on each filet.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!