CRISPY SKINNED PETUNA SALMON WITH MASHED POTATO, BROCCOLINI, AND HOLLANDAISE SAUCE
20 minutes
30 minutes
4
Ingredients
FOR THE SALMON
4 x 150g Petuna Salmon fillets (skin-on)
2 tbsp olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
Lemon wedges (for garnish)
FOR THE MASHED POTATOES
1kg potatoes (e.g. Yukon Gold or Desiree), peeled and chopped
100ml milk, warmed
50g unsalted butter
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
FOR THE BROCCOLINI
2 bunches broccolini, trimmed
1 tbsp olive oil
1/2 tsp sea salt
FOR THE HOLLANDAISE SAUCE
Option 1: 1 cup store-bought hollandaise sauce, warmed gently before serving
Option 2: Homemade Hollandaise Sauce:
3 egg yolks
125g unsalted butter, melted and warm
1 tbsp lemon juice
1/2 tsp Dijon mustard
A pinch of cayenne pepper (optional)
A pinch of sea salt
PREPARE THE MASHED POTATOES
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Mash thoroughly until smooth.
Stir in the warmed milk and butter. Season with salt and pepper. Cover to keep warm.
COOK THE BROCCOLINI
Bring a pot of salted water to a boil. Blanch the broccolini for 2-3 minutes until bright green and tender-crisp.
Drain and toss with olive oil and salt. Set aside and keep warm.
COOK THE SALMON
Pat the salmon fillets dry with paper towels. Lightly score the skin with a sharp knife and season both sides with salt and pepper.
Heat olive oil in a large non-stick skillet over medium-high heat.
Place the salmon fillets skin-side down in the pan. Press gently with a spatula and cook for 3-4 minutes without moving to allow the skin to crisp.
Flip the salmon and cook for an additional 2-3 minutes, or until just cooked through. Remove from the heat and let rest for a minute.
MAKE THE HOLLANDAISE SAUCE (IF HOMEMADE)
In a heatproof bowl, whisk together egg yolks, lemon juice, Dijon mustard, and a pinch of salt.
Place the bowl over a pot of simmering water (ensure the bowl does not touch the water). Whisk continuously until the mixture thickens slightly.
Gradually drizzle in the melted butter while whisking until the sauce is smooth and thick.
Remove from heat and stir in a pinch of cayenne pepper if desired. Cover and keep warm.
ASSEMBLE THE DISH
Divide the mashed potatoes evenly among four plates. Add the broccolini beside the potatoes.
Place a salmon fillet on top of the potatoes or alongside. Drizzle hollandaise sauce generously over the broccolini and salmon. Add a wedge of lemon for garnish.
SERVE
Serve immediately and enjoy.