Gently Cooked Salmon with Mashed Potatoes

Page 415

| Course Type: Main Courses

(1 review)

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Very good. Interesting way to cook salmon, slow, rather than medium/fast as you might ordinarily. It's quite pretty with the mound of potatoes topped with the orange fish and drizzled with chive oil.

I made a half recipe for two. Serving size was fine.

Easy to make, although perhaps a bit long for a weeknight dinner. However none of the work is hard or time-consuming, so you could be doing other things.

I did not find the fish done after 10 minutes. I think it took two 5-minute overtimes till it seemed right. It never reached the 120F temp, but that could be my thermometers. I deemed it ready when the skin was ready to peel back and the fish flaking. The color stays more orange than you might be used to. The fish had a surprising, almost silky texture.

Very tasty.

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