Marinated Salmon with Ginger Mashed Potatoes


  • 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


Ginger Mashed Potatoes
  1. Place Idaho® Potatoes, unpeeled, in a saucepan with salt and water to cover.
  2. Bring to a boil: then reduce heat to a simmer and cook until potatoes are soft.
  3. Meanwhile, bring cream, milk, butter, ginger, salt and pepper to a boil and keep warm.
  4. Peel Idaho Potatoes and put them through a ricer. Strain cream mixture; immediately stir into Idaho Potatoes. Keep warm.
Marinated Salmon
  1. Combine all marinade ingredients except oil and salmon in heavy saucepan.
  2. 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).
  3. Reserve 1 1/2 cups marinade; generously coat salmon with remainder.
  4. Refrigerate until ready to use.
  5. Place onions, wine and grenadine in heavy sauté pan; cook slowly until all liquid is absorbed.
Sesame Spinach
  1. Melt butter in large skillet
  2. 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.
  3. Preheat grill or non-stick sauté pan.
  4. Cook salmon about 3 minutes; turn and brush with reserved marinade.
  5. Cook 3 minutes more or until desired doneness.
  6. Arrange Idaho® Potatoes and spinach on plates; top with salmon and remaining sesame seeds.
Serve immediately.
  1. Note: If desired, processed Idaho Potatoes may be substituted for fresh potatoes. Follow manufacturer's instructions.
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Yield: 12 servings
Calories: 996
Sodium: 1826 mg
Fat: 54 g
Protein: 45 g
Cholesterol: 105 mg

Charles Dale
Formerly of - Terra at the Encantado Resort
Santa Fe, NM

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