YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Broccoli and Garlic Mashed Potatoes
Pan-seared salmon with a crisp skin served over creamy garlic mashed potatoes and tender steamed broccoli.
INGREDIENTS
4 oz Salmon Fillet
100g Yukon Gold Potato
1 cup Broccoli Florets
1 tsp Extra Virgin Olive Oil
1 tsp Ghee
1 clove Garlic
PREPARATION
Peel and chop the potato into small chunks, then boil in a pot of salted water until fork-tender, about 10-12 minutes.
While the potatoes cook, place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until vibrant green.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and place the salmon skin-side down, searing for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Drain the potatoes and return them to the pot, mashing them thoroughly with the ghee and minced garlic until creamy.
Plate the garlic mashed potatoes and broccoli alongside the seared salmon and serve warm.