Unplanned salmon
John got his wisdom teeth out recently, so naturally I tried to think of creative ways to offer him soft foods. I figured salmon fell into this category, but the recipe I originally had planned included ride as a side, which his mouth was not ready for.
At the last minute, I found this Slow-Roasted Salmon with Harissa recipe from BA. And I already had all of the ingredients, which was a miracle. I served it with creamy, yet lumpy mashed potatoes and blistered green beans. I halved the recipe and my salmon had skin on it, but it came off easily after cooking and I used dill as my tender herb.
Casual, Creamy Mashed Potatoes
Serves 2 (with leftovers)
1-2 pounds creamer potatoes (Yukon Gold, Red, I just like using the little guys)
3-4 TBS butter
1/4 cup whole milk (alt. half and half or heavy cream, but please use full-fat dairy)
Kosher salt, to taste
Freshly ground black pepper, to taste
Garlic powder, to taste
Blistered Green Beans
Serves 2
Fresh green beans, ends trimmed
Kosher salt, to taste
Freshly ground black pepper, to taste
How to make it all
Add your potatoes to a saucepan and cover with cold water and salt. Bring to a boil and cook for about 20 minutes, or until tender when you poke with a fork.
Cover a baking sheet in foil and toss the green beans in olive oil,salt and pepper. Bake these while you cook the salmon, the whole time. They will magically become blistered and slightly crispy. If you’re not making the salmon, this is 275 degrees Fahrenheit for 20-30 minutes.
When your potatoes are done, drain the water and leave the potatoes in the saucepan. Add the butter and milk while the pan is still hot, then cover with a lid to let it melt. Mash everything together to your liking, but don’t overdo it because they will get gummy and weird. Season with salt, pepper and garlic powder until it tastes amazing.
