Salmon persillade with zesty mashed potatoes
Uncooked red potato(es)
1 pound(s), peeled and quartered
Uncooked sockeye salmon fillet(s)
1 pound(s), cut into 4 pieces
Dried plain breadcrumbs
1 Tbsp, chopped fresh
1 medium clove(s), minced
2 tsp, grated
Light sour cream
1 tsp, sprigs
- Bring the water and potatoes to a boil in a large saucepan. Reduce the heat and simmer, covered, until the potatoes are fork-tender, about 20 minutes. Drain and keep warm.
- Preheat the oven to 425°F. Spray a baking sheet with nonstick spray. Place the salmon pieces on the baking sheet; brush the tops with the mustard.
- Combine the bread crumbs, parsley, garlic, lemon zest, oil, and 1/4 teaspoon of the salt in a bowl. Sprinkle the bread-crumb mixture on top of the salmon; spray lightly with nonstick spray. Bake until salmon is just opaque in the center and topping is golden brown, about 15 minutes.
- Meanwhile, transfer the potatoes to a large bowl; add the milk, sour cream, horseradish, and the remaining 1/2 teaspoon salt. Beat, with an electric mixer on medium speed until the potatoes are smooth and creamy. Serve with the salmon and garnish with the parsley sprigs.