Carrie's Salmon with Purple Pureed Potatoes and French Green Beans recipe
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Ingredients
- ⅓ cup low-sodium soy sauce ¼ cup vegetable oil ¼ cup white miso paste ¼ cup brown sugar 1 tablespoon dry white wine, or to taste 1 pinch red pepper flakes 2 (3 ounce) fillets salmon fillets 1 pound purple potatoes, cut into small chunks ¼ cup 2% milk, or to taste 2 tablespoons butter, softened, or to taste salt and ground black pepper to taste 1 tablespoon olive oil ½ pound French green beans, trimmed 1 clove garlic, chopped 1 teaspoon butter
Nutrition Info
- 987.5 caloriescarbohydrate: 90 gcholesterol: 95.8 mgfat: 57.7 gfiber: 9.3 gprotein: 32.2 gsaturatedFat: 15.9 gservingSize: -sodium: 2943.2 mgsugar: 34.2 gtransFat: : -unsaturatedFat: : -
Directions Carrie's Salmon with Purple Pureed Potatoes and French Green Beans
Directions
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Mix soy sauce, 1/4 cup vegetable oil, miso paste, brown sugar, white wine, and red pepper flakes together in a bowl to make marinade.
Place salmon fillets in a shallow dish. Add enough marinade to cover, reserving the remaining marinade. Marinate in the refrigerator, about 10 minutes.
Preheat oven to 450 degrees F (230 degrees C). Lightly oil a cast iron skillet or grill pan and place in the oven while it preheats. (A countertop induction oven can be used in place of the oven. Preheat on the medium-high grill setting.)
Remove salmon from marinade, reserving the marinade, and place skin-side up on the hot cast iron skillet, cook until bottom of salmon is lightly browned, 2 to 3 minutes. Flip salmon and continue cooking until fish flakes easily with a fork, 8 to 10 minutes more. (For the countertop induction oven, add salmon to grill pan, reserving marinade, and cook, skin-side down, for 1 1/2 minutes. Flip salmon and cook until fish flakes easily with a fork, 2 1/2 to 3 minutes.)
Pour reserved marinade into a saucepan and heat until boiling, remove from heat.
Place potatoes in a large pot and cover with salted cold water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to the pot.
Heat milk and 2 tablespoons butter together in a saucepan, bring to a simmer. Pour milk mixture over potatoes, a few tablespoons at a time, and mash using a potato masher until potatoes are desired chunkiness.
Heat olive oil in a large skillet over medium heat. Add green beans and garlic, cook and stir until beans turn bright green and are lightly browned in places, about 5 minutes, stir in 1 teaspoon butter, salt, and pepper.
Serve mashed potatoes and green beans alongside salmon. Drizzle reserved cooked marinade over the top.