Blackened Salmon and Parsnip Mashed Potatoes

There's an incredibly comforting aspect to sautéed greens and mashed potatoes, a recipe that evokes memories of home. This time, I'm taking it up a notch by incorporating parsnips into the mashed potatoes, elevating the dish to a whole new level

Enjoy the simplicity of this Seared Salmon with Parsnip Mashed Potatoes and Garlicky Spinach. No need for elaborate descriptions – just good, honest food that speaks for itself. So, let's get cooking and savor the deliciousness on your plate. Bon appétit!

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon for this dish. Thaw it thoroughly before cooking, and pat it dry with paper towels to ensure a good sear.

Are there any substitutes for parsnips in the mashed potatoes?

Certainly! If you don't have parsnips, you can use additional potatoes or try substituting with carrots for a slightly different flavor profile.

Is there a vegetarian alternative for the salmon?

Absolutely! Consider substituting the salmon with a hearty vegetable option like grilled portobello mushrooms or a pan-seared tofu steak.

Can I prepare any components of this dish in advance?

Yes, you can prepare the mashed potatoes ahead of time and reheat them just before serving. However, it's best to sear the salmon and cook the garlicky spinach fresh for optimal taste and texture.

How can I make the dish less spicy if I'm not a fan of red pepper flakes?

Simply omit the red pepper flakes from the garlicky spinach, or reduce the quantity to suit your preference for milder flavors.

Can I use a different type of leafy green for the garlicky spinach?

Certainly! If you're not a fan of spinach, try using kale or Swiss chard as an alternative. Adjust cooking times accordingly for different greens.

What wine pairs well with this dish?

A light and crisp white wine, such as Sauvignon Blanc or Pinot Grigio, complements the flavors of the seared salmon and garlicky spinach without overpowering the dish.

How can I prevent the salmon from sticking to the pan during searing?

Ensure the salmon fillets are dry before seasoning and searing. Preheat the pan properly and add a thin layer of oil to prevent sticking. Gently release the salmon from the pan using a spatula to maintain the crispy exterior.

Can I use almond milk or coconut milk for the mashed potatoes to make it dairy-free?

Absolutely! Substitute butter and milk with dairy-free alternatives like almond milk or coconut milk for a delicious dairy-free version of the mashed potatoes. Adjust quantities to achieve your desired consistency.

Blackened Salmon and Parsnip Mashed Potatoes

Ingredients

Parsnip mashed potatoes

  • 3 parsnips
  • 4 garlic cloves
  • 3 large russet potatoes
  • 3 Tbsp butter
  • 1/3 cup heavy cream
  • Salt & Pepper

Seared Salmon

  • 2 Salmon Fillets
  • 2 Tbsp Sugar
  • 1 tsp Garlic Salt
  • 1/2 tsp black pepper

Spinach

  • 1 bunch spinach
  • 3 shallots
  • 4 garlic cloves
  • 2 Tbsp olive oil
  • 1/4 tsp black pepper

Instructions

  1. Peel the potatoes and parsnips and give them a rough chop. The pieces do not need to be small, bigger than bite size is OK, but do try to keep them somewhat uniform in size.
  2. Combine the pieces in a large pot with the parsnips on bottom and cover with water. Bring to a boil, cover and then reduce the heat to high simmer. Cook for 45 minutes or until you can easily mash a parsnip piece with the side of a wooden spoon.
  3. Drain the pot and place the veggies in it along with the butter. Mash with a potato masher then add the cream and continue mashing until smooth, adding more cream until desired consistency is reached. Add garlic salt and pepper to taste.
  4. Next, make the spinach. Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown. Add the spinach to the pan and cook for 2 minutes, stirring constantly.
  5. Next, make the seared salmon. Pat the salmon dry and cover with salt, pepper and sugar. Heat olive oil in a nonstick skillet over high heat. Once hot, add salmon face down and sear for 2-3 minutes. Flip and cook until finished.
  6. Layer the mashed potatoes, sautéed greens and seared salmon. Enjoy!

Notes

Ingredients

Parsnip mashed potatoes

  • 3 parsnips
  • 4 garlic cloves
  • 3 large russet potatoes
  • 3 Tbsp butter
  • 1/3 cup heavy cream
  • Salt & Pepper

Seared Salmon

  • 2 Salmon Fillets
  • 2 Tbsp Sugar
  • 1 tsp Garlic Salt
  • 1/2 tsp black pepper

Spinach

  • 1 bunch spinach
  • 3 shallots
  • 4 garlic cloves
  • 2 Tbsp olive oil
  • 1/4 tsp black pepper

Instructions

  1. Peel the potatoes and parsnips and give them a rough chop. The pieces do not need to be small, bigger than bite size is OK, but do try to keep them somewhat uniform in size.
  2. Combine the pieces in a large pot with the parsnips on bottom and cover with water. Bring to a boil, cover and then reduce the heat to high simmer. Cook for 45 minutes or until you can easily mash a parsnip piece with the side of a wooden spoon.
  3. Drain the pot and place the veggies in it along with the butter. Mash with a potato masher then add the cream and continue mashing until smooth, adding more cream until desired consistency is reached. Add garlic salt and pepper to taste.
  4. Next, make the spinach. Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown. Add the spinach to the pan and cook for 2 minutes, stirring constantly.
  5. Next, make the seared salmon. Pat the salmon dry and cover with salt, pepper and sugar. Heat olive oil in a nonstick skillet over high heat. Once hot, add salmon face down and sear for 2-3 minutes. Flip and cook until finished.
  6. Layer the mashed potatoes, sautéed greens and seared salmon. Enjoy!

Blackened Salmon and Parsnip Mashed Potatoes

Ingredients

Parsnip mashed potatoes

Seared Salmon

Spinach

Instructions

  1. Peel the potatoes and parsnips and give them a rough chop. The pieces do not need to be small, bigger than bite size is OK, but do try to keep them somewhat uniform in size.
  2. Combine the pieces in a large pot with the parsnips on bottom and cover with water. Bring to a boil, cover and then reduce the heat to high simmer. Cook for 45 minutes or until you can easily mash a parsnip piece with the side of a wooden spoon.
  3. Drain the pot and place the veggies in it along with the butter. Mash with a potato masher then add the cream and continue mashing until smooth, adding more cream until desired consistency is reached. Add garlic salt and pepper to taste.
  4. Next, make the spinach. Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown. Add the spinach to the pan and cook for 2 minutes, stirring constantly.
  5. Next, make the seared salmon. Pat the salmon dry and cover with salt, pepper and sugar. Heat olive oil in a nonstick skillet over high heat. Once hot, add salmon face down and sear for 2-3 minutes. Flip and cook until finished.
  6. Layer the mashed potatoes, sautéed greens and seared salmon. Enjoy!

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