Salmon Fillets with creamy mashed potatoes
Wednesday, June 17, 2009 Ingredients:
2 tablespoon Dijon mustard
2 tablespoon light brown sugar
1 1/2 to 2 pounds salmon fillets (tiny bones removed with tweezers), cut in half
1/2 teaspoon kosher salt
1/3 teaspoon black pepper
Preheat the broiler.
Place the mustard and brown sugar in a small bowl and mix to combine.
Place the salmon fillets in a large flameproof baking dish and smother with the mustard mixture. Sprinkle with the salt and pepper and place under broiler. Cook until browned on top and just undercooked inside, 5 to 6 minutes. Cut each half into 3 pieces and serve immediately. Serves 6
Creamy mashed potatoes
Cut up potatoes into chunks and boil till soft. Drain water. Instead of adding milk and butter like regular mashed potatoes use sour cream and cream cheese mix till smooth. Add fresh chives, and butter if so desired. Serve hot. This type of mashed potato can be frozen if needed for later so it can be made a head of time for Thanksgiving or any time you want mashed potatoes
2 tablespoon Dijon mustard
2 tablespoon light brown sugar
1 1/2 to 2 pounds salmon fillets (tiny bones removed with tweezers), cut in half
1/2 teaspoon kosher salt
1/3 teaspoon black pepper
Preheat the broiler.
Place the mustard and brown sugar in a small bowl and mix to combine.
Place the salmon fillets in a large flameproof baking dish and smother with the mustard mixture. Sprinkle with the salt and pepper and place under broiler. Cook until browned on top and just undercooked inside, 5 to 6 minutes. Cut each half into 3 pieces and serve immediately. Serves 6
Creamy mashed potatoes
Cut up potatoes into chunks and boil till soft. Drain water. Instead of adding milk and butter like regular mashed potatoes use sour cream and cream cheese mix till smooth. Add fresh chives, and butter if so desired. Serve hot. This type of mashed potato can be frozen if needed for later so it can be made a head of time for Thanksgiving or any time you want mashed potatoes
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