Salmon medallions with basil mashed potatoes is a tasty main course designed for upcoming holiday meals. It is a simple dish with a potato puree that is amazing, luscious to make over and over again!!!!!!!!!!
Recipe taken from “We Love to Cook” magazine, which for me is synonymous with the director Monica Papagna, who is also the author of the blog Un biscotto al giorno, and I have been following her on Instagram for ages!
The salmon is a fish that is very popular at Christmas, both as fresh fillets and smoked, as it pairs well for preparing appetizing appetizers and first courses. Despite being a fatty fish, it is a good fat that is beneficial for the body.
I suggest other recipes with this fish rich in the famous Omega 3…
OVEN-BAKED SALMON WITH POTATOES AND ZUCCHINI
QUICHE WITH SALMON AND ASPARAGUS
EASY SALMON AND ZUCCHINI SKEWERS
SALMON MEDALLIONS WITH BASIL MASHED POTATOES
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 3 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE SALMON MEDALLIONS WITH BASIL MASHED POTATOES
- 4 salmon fillets (medium-large)
- 0.85 oz extra virgin olive oil
- 4 sprigs thyme
- 1.32 lbs potatoes (preferably floury)
- 0.85 cup milk (whole, high quality for me)
- 0.71 oz butter
- 1.41 oz basil
- 2 tbsp Grana Padano (grated)
- 2 tbsp extra virgin olive oil
- to taste salt and pepper
Tools RECIPE SALMON MEDALLIONS WITH BASIL MASHED POTATOES
#ADV
- Knife
- String
- Potato Masher
- Baking Dish
- Frying Pan
- Blender / Mixer
- Chopping Board
FOR THE PREPARATION OF SALMON MEDALLIONS WITH BASIL MASHED POTATOES
First, let’s boil the potatoes in plenty of salted water and drain them when cooked.
If possible, pass them through the potato masher while they are still hot, as it will be easier to do so…
Use a sharp knife to remove the skin from the salmon and use pliers to remove the bones , folding the outer edges inward to create a compact medallion.
Using special twine, tie the salmon fillet externally to compact it, then set everything aside while we start preparing the delicious basil potato puree.
* If you don’t have the special string in your pantry, insert a few toothpicks appropriately to compact the salmon fillet and … remember to remove them before serving the dish, of course!!!
Blend the basil leaves (I confess I didn’t weigh them and went by feel) with the Grana Padano and extra virgin olive oil.
We’ll get a pesto-like creamy sauce, fragrant and luscious!
Take the already mashed potatoes, add the warm milk, mixing well, then add the butter and the basil and cheese mixer.
Mix well and keep warm while we cook the salmon fillets.
In a large non-stick pan, heat the extra virgin olive oil and place the salmon tournedos, cooking them for 3/4 minutes (it depends on the thickness, of course) per side to keep them tender and juicy.
Season with salt and pepper, add a few sprigs of thyme, then plate each medallion with a generous spoonful of basil mashed potatoes.
Pour a drop of extra virgin olive oil on top and …
Enjoy your meal!
Annalisa
Annalisa says…
The basil mashed potatoes were a revelation. Try the recipe, and I’m sure you’ll love it!! SPEREM 😁
