- 2 lbs baby red potatoes
- 4 tbsp + 2 tsp butter, divided
- 2 tbsp + 2 tsp extra virgin olive oil, divided
- 2 tbsp minced chives or parsley
- 4-5 6 oz skinless salmon portions
- 4 pieces raw bacon
- 1/4 cup minced sun-dried tomato (optional)
- Balsamic vinegar (optional)
- Sea salt and pepper
Instructions / directions
Season each salmon portion with a pinch of salt and a few grinds of pepper. Wrap each salmon portion with a piece of bacon.
Place potatoes in a pot and add 1 tsp of salt and cold water to cover the potatoes by 1-inch. Cook potatoes over medium heat until tender, approximately 30 minutes. Drain and reserve 1/2 cup of cooking liquid. Place potatoes back into pot.
Smash potatoes with the back of a wooden spoon, then use it to beat in 4 tbsp of butter and 2 tbsp olive oil. Once combined, beat in the reserved cooking liquid and herbs. Taste and adjust the seasoning with salt and pepper. Cover and reserve potatoes.
For the salmon, heat a nonstick skillet over medium-high heat. Add the remaining 2 tsp of olive oil. When oil starts to smoke, add the wrapped salmon portions with bacon seam side down. Cook each side for 2 minutes (for a total of 8 minutes).
Add the remaining 2 tsp of butter to the pan and baste salmon portions with melted butter for 20 seconds. Remove salmon from pan and let rest for 5 minutes.
Place 1/4 cup of smashed potatoes in the center of a warmed plate. Place a salmon portion on top of the potatoes. Optional: Sprinkle diced sun-dried tomato over the top and drizzle with balsamic vinegar.Print
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