Recipes


Dr. Potato Blog

Marinated Salmon with Ginger Mashed Potatoes


Recipe courtesy of Charles Dale, Chef, Terra at the Encantado Resort, Santa Fe, NM

Yield: 12 servings

Ingredients


    Ginger Mashed Potatoes:
  • 9 Idaho Potatoes, each medium size 5 1/3 lbs.
  • 2 T Salt
  • 1 1/4 c Heavy cream 10 oz.
  • 10 T 2% milk 5 oz.
  • 10 T Butter 5 oz.
  • 1 1/2 t Chinese red pickled ginger
  • Salt and pepper to taste
    Marinated Salmon
  • 4 c Full-bodied red wine, such as Cabernet or Syrah
  • 3 c Water
  • 2 c Prunes
  • 1/4 c Soy sauce 2 oz.
  • 1/4 c Red wine vinegar 2 oz.
  • 1/4 c Honey
  • 1/2 t Ground cinnamon
  • 1/2 t Ground cloves
  • 1 c Vegetable or olive oil 8 oz.
  • 12 Salmon filets, 4 1/2 lbs.
    Sesame Spinach:
  • 6 Red onions, thinly sliced
  • 3 c Red wine
  • 3 T Grenadine syrup
  • 3 T Butter
  • 3 lbs. Fresh whole leaf spinach, washed well
  • 6 T Sesame seeds, lightly toasted
  • Salt and pepper to taste


Directions


Ginger Mashed Potatoes
Place Idaho® Potatoes, unpeeled, in a saucepan with salt and water to cover.
Bring to a boil: then reduce heat to a simmer and cook until potatoes are soft.
Meanwhile, bring cream, milk, butter, ginger, salt and pepper to a boil and keep warm.
Peel Idaho Potatoes and put them through a ricer. Strain cream mixture; immediately stir into Idaho Potatoes. Keep warm.

Marinated Salmon
Combine all marinade ingredients except oil and salmon in heavy saucepan.
Bring to a boil; then reduce heat and simmer 30 minutes. Puree marinade in blender until smooth; then add oil. Transfer to steel or plastic container and let cool (do not strain).
Reserve 1 1/2 cups marinade; generously coat salmon with remainder.
Refrigerate until ready to use.
Place onions, wine and grenadine in heavy sauté pan; cook slowly until all liquid is absorbed.

Sesame Spinach
Melt butter in large skillet
When it's lightly browned, add spinach and sauté briefly. Toss with onions, half of sesame seeds and dash of salt. Season salmon on both sides with salt and pepper.
Preheat grill or non-stick sauté pan.
Cook salmon about 3 minutes; turn and brush with reserved marinade.
Cook 3 minutes more or until desired doneness.
Arrange Idaho® Potatoes and spinach on plates; top with salmon and remaining sesame seeds.
Serve immediately.

Note: If desired, processed Idaho Potatoes may be substituted for fresh potatoes. Follow manufacturer's instructions.

Estimated Nutritional Analysis per Serving:
996 calories; 54g fat (482 calories from fat); 45g protein; 87g carbohydrate; 162mg cholesterol; 1826mg sodium
Marinated Salmon with Ginger Mashed Potatoes »


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