Garlic and Herb Buttery Mash with Salmon and Lemon Butter Sauce
Recipe by Western Star
This simple salmon recipe is paired with classic lemon and butter sauce and a buttery mash side to make a fantastic family-friendly dinner.
Prep 30 minutesCook 35 minutesServes 4
Ingredients
Method
Garlic and Herb Buttery Mash
1kg potatoes
100g Western Star Original Salted Butter, diced
½ cup (125ml) warm cream
3 garlic cloves, minced
⅓ cup chopped flat-leaf parsley
Salt and pepper to taste
Seared Salmon
2 tablespoons olive oil
4 salmon fillets, skin on
Lemon Butter Sauce
200g Western Star Original Salted Butter, chilled and diced
½ cup (125ml) dry white wine
¼ cup (60ml) lemon juice (approx. 1 lemon)
2 teaspoons lemon zest
1 tablespoon chopped chives
Salt to taste
Steamed asparagus to serve
Garlic and Herb Buttery Mash
Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender
Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter
Gradually add cream, beating with a wooden spoon until smooth. Stir in garlic and parsley. Season with salt and pepper. Serve topped with remaining butter
Seared Salmon
Pat salmon fillets dry and season with salt and pepper
Heat oil in a large nonstick frying pan over medium-high heat. Cook salmon skin side down for 3-4 minutes. Turn over and cook for a further 2-3 minutes or until done to your liking. Transfer to a tray and keep warm
Lemon Butter Sauce
Melt 50g of the butter in a pan over medium heat
Add wine and simmer uncovered until reduced by half. Stir in lemon juice and zest
Reduce heat to low. While whisking constantly, add the remaining butter 1 to 2 cubes at a time until all the butter has been incorporated and sauce has thickened. Stir through chives and season with salt. Serve immediately over salmon, asparagus and mashed potatoes
