Seared Salmon with Mashed Potatoes from The Weeknight Cook by Brigit Binns
Prepare the potatoes Place the potatoes in a saucepan with water to cover. Add ½ teaspoon salt, cover, and bring to a boil. Reduce the heat to low and cook until the potatoes are tender, about 15...
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Cooking tools:
- Saucepan
- Colander
- Measuring spoon
- Stove
Ingredients
- Salt
- freshly ground pepper
- Russet potatoes, 1½ lb (750 g), peeled and quartered
- Olive oil, 3 tablespoons
- Fresh flat-leaf (Italian) parsley, 4 large sprigs
- Milk, ¼ cup (2 fl oz/60 ml), warmed
- Unsalted butter, 2 tablespoons
- Salmon fillets, 4, 1½ lb (750 g) total weight, pin bones removed
- Lemons, 2, sliced
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