Salmon persillade with zesty mashed potatoes
2
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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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