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Salmon persillade with zesty mashed potatoes

4
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
Persillade is a French term indicating a combination of parsley, garlic and herbs mixed with vinegar to make a sauce with many applications. This quick 30-minute dinner needs only a simple green vegetable to round out its myriad of flavors. Choose a vitamin-rich option like broccoli or asparagus to get the most bang for your buck. If you like your spuds chunky, leave the skins on the potatoes and mash with a potato masher or the back of a wooden spoon.

Ingredients

Water

8 cup(s)

Uncooked red potato

1 pound(s), peeled and quartered

Uncooked sockeye salmon fillet

1 pound(s), cut into 4 pieces

Dijon mustard

4 tsp

Dried plain breadcrumbs

¼ cup(s)

Fresh parsley

1 Tbsp, chopped fresh

Garlic

1 clove(s), minced

Lemon zest

2 tsp, grated

Olive oil

1 tsp

Table salt

¾ tsp

1% low fat milk

⅓ cup(s)

Light sour cream

3 Tbsp

Horseradish

2 Tbsp

Fresh parsley

1 tsp, sprigs

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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