Name: Seared Salmon with Mashed Potatoes and Leeks
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 5 cups (1.25 litres) peeled and cubed Russet potatoes; 4 cups (1 litre) thinly sliced leeks (2-3 leeks, depending on size); 6 tbsp (90 ml) butter; 1/4 cup (60 ml) milk; 1 1/2 lb (675 g) salmon, with or without skin, cut into 4 steaks; 1 cup (250 ml) fresh or frozen and thawed corn kernels; 1 clove garlic, chopped; 2 cups (500 ml) arugula; Salt and pepper

Ingredients

- 5 cups (1.25 litres) peeled and cubed Russet potatoes
- 4 cups (1 litre) thinly sliced leeks (2-3 leeks, depending on size)
- 6 tbsp (90 ml) butter
- 1/4 cup (60 ml) milk
- 1 1/2 lb (675 g) salmon, with or without skin, cut into 4 steaks
- 1 cup (250 ml) fresh or frozen and thawed corn kernels
- 1 clove garlic, chopped
- 2 cups (500 ml) arugula
- Salt and pepper

Preparation

- In a large pot of salted boiling water, cook the potatoes for about 20 minutes or until tender. Drain.
- Meanwhile, in a saucepan over medium heat, soften the leeks in 3 tbsp (45 ml) of the butter for 5 minutes, stirring frequently. Cover and continue cooking over low heat for about 5 minutes or until the leek is tender.
- With a potato masher, purée the potatoes with the milk. Stir in the cooked leeks. Season with salt and pepper. Keep warm.
- In a large non-stick skillet over medium-high heat, brown the salmon in 2 tbsp (30 ml) of the butter for 4 minutes on each side or until the desired doneness. Transfer to a plate.
- In the same skillet, soften the corn and garlic in the remaining butter (1 tbsp / 15 ml). Add the arugula and cook for 1 minute.
- Serve the salmon with the mashed potatoes with leeks. Top of the wilted arugula and corn.

Seared Salmon with Mashed Potatoes and Leeks

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Ingredients

Preparation

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