We recently gave the neighbors several bottles of Pioneer Dad’s Zombie Jack hard apple cider. Neighbor Matt brought over several fillets of Alaskan caught salmon from his last fishing trip as a “thank you”. They were spectacular pieces of fish that deserved something special like pan-seared salmon and wasabi mashed potatoes.
I still remember a fabulous salmon dinner I had in Morro Bay. Here is Pioneer Dad’s version of salmon on wasabi-mashed potatoes, perfect compliment for fish. The Zombie Jack hard apple cider, instead of white wine, made a great beverage for the meal, too.
Total Time: 33 min
Prep: 10 min
Inactive: 8 min
Cook: 15 min
Yield: 6 servings
2 pounds white potatoes, peeled and quartered
4 ounces sour cream
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
3 teaspoons prepared wasabi
Salt and white pepper
2. Mashed Potatoes Directions
Peel and quarter the potatoes. Place in a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce to a simmer and cook until fork tender, 10-15 minutes. Drain and put potatoes in a large mixing bowl. Use a handheld mixer on low speed to break up potatoes. Add sour cream, butter, 1/4-cup buttermilk, and 2 teaspoons prepared wasabi. Whip potatoes on medium speed; add more buttermilk until the desired consistency is reached. Don’t over whip the potatoes they quickly turn to paste. Add salt and white pepper as needed. Garnish with Italian parsley.
3. Salmon Directions
Preheat the oven to 350 degrees F.
Season the salmon with salt and pepper. In a large sauté pan, over high heat, add the olive oil. Pan-sear the salmon fillets until golden on both sides, about 2 minutes on each side. Transfer to a preheated oven and continue to cook until medium done.
Serve over a bed of Wasabi Mashed Potatoes. Garnish with baby carrots or asparagus and sprigs of fresh rosemary.