Marinated Salmon with Ginger Mashed Potatoes
Ingredients:
- Ginger Mashed Potatoes:
- 9 Idaho Potatoes, each medium size 5 1/3 lbs.
- 2 tablespoons salt
- 1 1/4 cup heavy cream 10 oz.
- 10 tablespoons 2% milk 5 oz.
- 10 tablespoons butter 5 oz.
- 1 1/2 teaspoon Chinese red pickled ginger
- Salt and pepper to taste
- Marinated Salmon
- 4 cup full-bodied red wine, such as Cabernet or Syrah
- 3 cups water
- 2 cups prunes
- 1/4 cup soy sauce 2 oz.
- 1/4 cup red wine vinegar 2 oz.
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup vegetable or olive oil 8 oz.
- 12 salmon filets, 4 1/2 lbs.
- Sesame Spinach:
- 6 red onions, thinly sliced
- 3 cup red wine
- 3 tablespoons grenadine syrup
- 3 tablespoons butter
- 3 lbs. fresh whole leaf spinach, washed well
- 6 tablespoons 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.
Print Recipe
Yield: 12 servings
Calories: 996
Sodium: 1826 mg
Fat: 54 g
Protein: 45 g
Cholesterol: 105 mg
Source:
Charles Dale
Formerly of - Terra at the Encantado Resort
Santa Fe, NM
